期刊论文

Jin, WP;Shen, WY

英文

Carbohydrate Polymers

0144-8617

2025

362

123663

10.1016/j.carbpol.2025.123663

CRediT authorship contribution statement Yu Chen: Formal analysis, Data curation. Qingxuan Fu: Formal analysis. Weiping Jin: Writing – original draft, acquisition, Conceptualization. Wangyang Shen: Writing – review & editing, Methodology. Jinling Li: Writing – review & editing, Formal analysis.

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In this study, micro-cellulose (15–250 μm) was selected as fillers to replace rice flour for the preparation of steamed rice bread, a type of traditional gluten-free bread in China. The effects of particle size, surface charge, and hydrophobicity on the textural properties of the steamed rice bread were investigated. The results showed that the 2 % substitution of rice flour with micro-cellulose significantly increased the chewiness of the steamed rice bread. The particle size of micro-cellulose was positively correlated with hardness and n...