Effect of -Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

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成果类型：

期刊论文

作者：

Zhou, Jianjun;Yang, Heng;Qin, Xinguang;Hu, Xianqin;Liu, Gang*;...

通讯作者：

Liu, Gang;Wang, Xuedong

作者机构：

[Liu, Gang; Liu, G; Wang, Xuedong; Yang, Heng; Qin, Xinguang; Zhou, Jianjun] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Hubei, Peoples R China.

[Liu, Gang; Liu, G; Wang, Xuedong; Yang, Heng; Qin, Xinguang; Zhou, Jianjun] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Liu, Gang; Liu, G; Wang, Xuedong; Yang, Heng; Qin, Xinguang; Zhou, Jianjun] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

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

通讯机构：

[Liu, G; Wang, XD] W

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

Wuhan Polytech Univ, Coll 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：

Fermentation rheometer;FTIR;Prebaked frozen bread;SEM;Wheat flour dough;β-CD

期刊：

Food Biophysics

ISSN：

1557-1858

年：

2019

卷：

期：

页码：

173-181

DOI：

10.1007/s11483-019-09566-2

基金类别：

Acknowledgements This work is funded by the Open Project Fund of the Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University) and Science and Technology Support Program of Hubei Province, China (2015BBA167). The authors would also like to express their appreciation for the support provided by 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：

This work investigated the effects of the addition of different concentrations (0–3.0wt%) of β-cyclodextrin (β-CD) on the properties of wheat dough and prebaked bread. Dough tensile test results and scanning electron microscopy revealed that the addition of 0.5–1.5wt% β-CD enhanced dough tensile strength and promoted gluten formation. The addition of 2.0–3.0wt% β-CD, however, failed to improve gluten network formation. Fourier transform infrared spectroscopy showed that the α-helix-to-β-sheet ratios of dough samples increased as β-CD ...

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Effect of -Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

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