Results 181 to 190 of about 47,459 (283)

Interaction between A-type/B-type starch granules and gluten in dough during mixing

Food Chemistry, 2021
Mingfei Li, Chong Liu, Xueling Zheng
exaly   +2 more sources

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food Chemistry, 2020
The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and steamed bread quaility made from frozen dough were addressed in this study. Low Field Nuclear Magnetic Resonance (LF-NMR) analysis demonstrated that the less tightly
Jinying Guo, Guoyan Ren, Sihai Han
exaly   +2 more sources

Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough.

Food Chemistry, 2023
The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15-37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study.
Peng Lu, Jinying Guo, Jiawei Fan, Ping Wang, X. Yan   +4 more
semanticscholar   +1 more source

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review.

International Journal of Biological Macromolecules, 2023
Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the nutritional value of dough products, albeit its adverse effects cannot be ignored.
Mengyuan Li, Li Li, Binghua Sun, Sen Ma
semanticscholar   +1 more source

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

Food Chemistry, 2023
Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and the whole freezing process (WMF) was compared to improve the quality of multiple freezing-thawing treated dough.
Tingshi He, Ran Feng, Han Tao, Bao Zhang
semanticscholar   +1 more source

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread.

Food Chemistry, 2023
The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0 ...
Siyu Liu, Simin Gu, Ying Shi, Qihe Chen
semanticscholar   +1 more source

Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.

International Journal of Biological Macromolecules, 2023
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF ...
Qi Wei, Ge Zhang, J. Mei, Chenchen Zhang, Jing Xie   +4 more
semanticscholar   +1 more source

Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments.

Food Research International, 2022
To clarify the detailed behaviors of protein, starch and interactions during complex dough processing, structural changes in dough protein and starch during continuous Mixolab processing were investigated using wheat near-isogenic lines carrying high ...
Pai Peng, Xiaolong Wang, Xiaoyang Zou, Xiaoke Zhang, Xinzhong Hu   +4 more
semanticscholar   +1 more source