Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality / (Record no. 148158)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02800nab a22002777a 4500 |
| 850 ## - HOLDING INSTITUTION | |
| Holding institution | เอกสารภาษาไทย (ชั้น 5) |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181219b2560 xxu||||| |||| 00| 0 eng d |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Repr.F14 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Wu, Fengfeng. |
| 245 10 - TITLE STATEMENT | |
| Title | Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality / |
| author | Fengfeng Wu ... [et.al.]. |
| 500 ## - GENERAL NOTE | |
| GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F14) |
| 518 ## - Year/Month of cataloging | |
| Year/Month | YJ2019 M01 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Background and objectives Germinated wheat was used as the raw material to make a new type of natural bread flavor additive to enhance the taste of ordinary bread. This study aimed to achieve a better optimization of Maillard reaction products and explore the effect of the Maillard reaction products on bread flavor. Findings Through an orthogonal experiment, the sensory evaluation score by the Friedman rank test was used as an indicator to determine the best technological parameters for making the Maillard reaction flavor additive from germinated wheat: A 1:2 ratio of 2‐day‐old/3‐day‐old germinated wheat flour, a 130°C baking temperature, and 15 min baking time were found to be optimal. Then, the effect of the Maillard reaction products on bread quality was studied. The results revealed that the optimum addition of the Maillard reaction product was 3%, which could produce bread with more baking flavor and best sensory assessment without affecting the bread specific volume, texture, and color. Conclusions Germinated wheat can be used to make flavor components with bread‐like baking smell by the Maillard reaction. These flavor components, made by mixing wheat seeds at different germination stages at a certain ratio and produced by solid‐phase baking, can give relatively favorable flavor to bread. Significance and novelty This approach not only can solve the problem of improving the flavor of bread, but is also in line with the current pursuit of natural health food, and additionally can provide a new way for the comprehensive utilization of germinated wheat. |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| Chronological term | FOOD61M12 |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | ฺBread. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Flavor. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Germinated wheat. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Maillard reaction products. |
| 700 1# - Added Entry-Personal Name | |
| Name | Lv ,Ping. |
| 700 1# - Added Entry-Personal Name | |
| Name | Yang ,Na. |
| 700 1# - Added Entry-Personal Name | |
| Name | Jin ,Yamei. |
| 700 1# - Added Entry-Personal Name | |
| Name | Jin ,Zhengyu. |
| 700 1# - Added Entry-Personal Name | |
| Name | Xu ,Xueming. |
| 773 ## - Host Item Entry | |
| Related parts | 95(1)2018:98-108 |
| Title | Cereal Chemistry |
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