Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

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成果类型：

期刊论文

作者：

Jia, Xiwu;Chen, Zhihan;Pan, Qinmin;Wang, Zhan;Guo, Cheng;...

通讯作者：

Shen, WY

作者机构：

[Guo, Cheng; Shen, Wangyang; Jia, Xiwu; Jin, Weiping; Wang, Zhan; Shen, WY; Chen, Zhihan; Pan, Qinmin] Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan, Hubei, Peoples R China.

[Guo, Cheng; Shen, Wangyang; Jia, Xiwu; Jin, Weiping; Wang, Zhan; Shen, WY] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan, Hubei, Peoples R China.

[Guo, Cheng; Shen, Wangyang; Jia, Xiwu; Jin, Weiping; Wang, Zhan; Shen, WY] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Hubei, Peoples R China.

通讯机构：

[Shen, WY ] W

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

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

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

语种：

英文

关键词：

bread;extruded wheat bran;freezing storage;GC–IMS;physical–chemical properties;volatile component

期刊：

Cereal Chemistry

ISSN：

0009-0352

年：

2024

卷：

101

期：

页码：

847-857

DOI：

10.1002/cche.10784

基金类别：

Special Project of Central Government Guiding Local Science and Technology Development of Hubei Province Development of Education; Project of Scientific and Technological Innovation Team for middle-aged and young students in Hubei Province [LT201911]; Project of Study on the effect of wheat bran on the quality of bread and its property changes during frozen storage [2020JYBQGDKFB15]; [2020ZYYD015]

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

摘要：

AbstractBackground and ObjectivesAt present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.FindingsFrozen storage could effectively extend the shelf‐life of bread. After 20 days of storage, the specific volume and cohesion of the control breads dec...

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Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

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