Results 191 to 200 of about 47,459 (283)

Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.

Food Research International, 2022
Hydrocolloids are among the most common components in the food industry, which are used for thickening, gel formation, emulsification, and stabilization.
Huijuan Zhang, Shuchang Liu, Xuejia Feng, Feiyue Ren, Jing Wang   +4 more
semanticscholar   +1 more source

Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

, 2021
Feasibility of using microwave heating as a stimulus and gelatin-gum Arabic-oil complex coacervates microcapsules as a stimulus-response material to realize color and aroma changes of 3D-printed buckwheat dough containing yellow flesh peach was explored.
Chaofan Guo, Min Zhang, S. Devahastin
semanticscholar   +1 more source

The role of inorganic salts in dough properties and noodle quality-A review.

Food Research International, 2022
Noodles are usually made with flour, salt, and water. Developments in the noodle industry have led to the use of some inorganic salts such as NaCl, alkaline, and phosphate salts to improve the quality of noodle products.
Mohammed Obadi, Jiyao Zhang, Bin Xu
semanticscholar   +1 more source

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Food Hydrocolloids, 2020
Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological
Xin Gao, Jingyang Tong, Liwei Yu
exaly   +2 more sources

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

Food Hydrocolloids, 2021
Caiming Li, Xiaofeng Ban, Yan Hong
exaly   +2 more sources

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes.

Food Research International, 2021
Carboxymethyl chitosan (CMCh), an ampholetic chitosan derivative, has found broad applications in the food industry. However, its cryo-protective properties remained less explored compared to other viscous polysaccharides, such as carboxymethyl cellulose,
Xiangwei Zhu, Peipei Yuan, Ting Zhang, Zhike Wang, Dongna Cai, Xi Chen, Yanting Shen, Jianteng Xu, Chang-Won Song, D. Goff   +9 more
semanticscholar   +1 more source

Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.

International Journal of Biological Macromolecules, 2022
The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning ...
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu   +4 more
semanticscholar   +1 more source

Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough.

Food Chemistry, 2022
The impact of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough with chemical leavening agent was investigated.
Ni Bai, Xiaona Guo, Jun‐Jie Xing, Ke‐Xue Zhu   +3 more
semanticscholar   +1 more source

Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution.

Food Chemistry, 2022
To explore the influence of rolling speed on texture property of the noodle dough with 34% and 38% water additions, the water status, development of gluten network, and bubble distribution were studied.
Shuyi Liu, Yi-yi Jiang, Bin Xu, Song Jiang   +3 more
semanticscholar   +1 more source

Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins.

Food Chemistry, 2022
Rheological properties and chemical interactions of doughs prepared at different temperatures were evaluated. The results showed that the rigidity of pretreated doughs was enhanced, and the processing performance of doughs was weakened.
Yu-Ling Yang, E. Guan, Ting-jing Zhang, Fei Xu, Mengmeng Li, K. Bian   +5 more
semanticscholar   +1 more source