Results 251 to 260 of about 72,319 (349)

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

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

Food Chemistry, 2021
Mingfei Li, Jing Hong, Xueling Zheng
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, Jin-Ying Guo, Jia-Wei 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.
Ting-Shi He, Ran Feng, Han Tao, Bao Zhang   +3 more
semanticscholar   +1 more source

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing.

International Journal of Biological Macromolecules, 2023
This study investigated the morphology distribution, molecular structure, and aggregative properties variation of gluten protein during dough mixing stage and interpreted the interaction between starch with different sizes and protein.
Huishan Shen, M. Yan, Xinyue Liu, Xiang-Zhen Ge, Jie Zeng, Hai-Yan Gao, Guoquan Zhang, Wenhao Li   +7 more
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

The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.

Food Chemistry, 2023
The rheological properties and microstructure of doughs, and the texture properties of whole wheat breads and noodles were investigated. The gluten strength of doughs were discriminated due to wheat cultivar. Reduced flour particle size led to the doughs
Xin-Yang Sun, Ziwu Bu, Bingqian Qiao, P. Drawbridge, Yong Fang   +4 more
semanticscholar   +1 more source