Results 261 to 270 of about 72,319 (349)

Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate.

Food Chemistry, 2023
This work evaluated the structure and quality parameters of dough and cookies prepared using fermented cassava flour, soy protein concentrate, and glucomannan. Glucomannan was incorporated as a fat replacement. The levels of fat replacement were 0%, 10%,
A. A. Anggraeni, P. Triwitono, L. A. Lestari, E. Harmayani   +3 more
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

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.
Hui-Juan Zhang, Shuchang Liu, Xuejia Feng, Feiyue Ren, Jing Wang   +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, Xiao-Ke Zhang, Xin-Zhong Hu   +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.
Chao-Fan Guo, Min Zhang, S. Devahastin
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 ...
Zi-Xuan Yang, Dan Xu, Hongling Zhou, Feng-Feng Wu, Xue-Ming 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, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu   +3 more
semanticscholar   +1 more source

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,
Xiang-Wei Zhu, Pei-Pei Yuan, Ting Zhang, Zhike Wang, Dongna Cai, Xi Chen, Yanting Shen, Jianteng Xu, Chang-Won Song, D. Goff   +9 more
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

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.
Shu-Yi Liu, Yi-Yi Jiang, Bin Xu, Song Jiang   +3 more
semanticscholar   +1 more source