The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

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成果类型：

期刊论文

作者：

Zhou, Jianjun;Ke, Yuan;Barba, Francisco J.;Xiao, Shensheng;Hu, Xianqin;...

通讯作者：

Wang, Xuedong;Liu, Gang

作者机构：

[Liu, Gang; Wang, Xuedong; Liu, G; Lyu, Qingyun; Ke, Yuan; Qin, Xinguang; Zhou, Jianjun; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.

[Liu, Gang; Wang, Xuedong; Liu, G; Lyu, Qingyun; Ke, Yuan; Qin, Xinguang; Zhou, Jianjun; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Liu, Gang; Wang, Xuedong; Liu, G; Lyu, Qingyun; Ke, Yuan; Qin, Xinguang; Zhou, Jianjun; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

[Barba, Francisco J.] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med Dept,Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.

[Hu, Xianqin] Wuhan Polytech Univ, Engn Res Ctr Feed Prot Resources Agr By Prod, Freshwater Aquaculture Collaborat Innovat Ctr Hub, Hubei Key Lab Anim Nutr & Feed Sci,Minist Educ, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Wang, XD; Liu, G] W

Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

cyclodextrin;prebaked bread;texture;mixolab;DSC

期刊：

Foods

ISSN：

2304-8158

年：

2019

卷：

期：

页码：

174-

DOI：

10.3390/foods8050174

基金类别：

Funding: This research was funded by the Science and Technology Support Program of Hubei Province, China (2015BBA167), and the Open Project Fund of the Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University) and the Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

动物科学与营养工程学院

摘要：

The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability of wheat flour to absorb water and shortened the times of dough formation and stabilization. Amylase activity slightly increased after using 2.0 and 3.0 wt% of α-CD and γ-CD, respectively. Moreover, the addition of α-CD and γ-CD increased the fermentation height and gas retention ability of ...

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The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

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