Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat / (Record no. 148308)

MARC details
000 -LEADER
fixed length control field 02991nab a22002777a 4500
850 ## - HOLDING INSTITUTION
Holding institution เอกสารภาษาไทย (ชั้น 5)
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190122b xxu||||| |||| 00| 0 eng d
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number Repr.F16
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Pan, Li-Hua.
245 10 - TITLE STATEMENT
Title Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat /
author Li-Hua Pan ... [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.F16)
518 ## - Year/Month of cataloging
Year/Month YJ2019 M02
520 ## - SUMMARY, ETC.
Summary, etc. Background and objectives The effects of Chinese steamed bread (CSB) flour fortification with β‐glucan (1%-5% of wheat flour) from yeast and oat (YβG, 7.4 × 106 and OβG, 1.3 × 107) on the rheological properties of dough and specific volume, texture, and staling characteristics of CSB, a kind of traditional fermented food but it lacks dietary fiber, have been compared. Findings The addition of β‐glucan to the dough formula increased the farinograph water absorption, dough development time, and the resistance to deformation but decreased the dough stability, dough weakening degree, extensibility, peak, hold, final and setback viscosity, and retrogradation value; OβG exerted a greater effect than did YβG. Chinese steamed bread (CSB) with 1%-2% OβG or YβG addition possessed the higher specific volume and resilience and showed the similar hardness, springness, cohesiveness, gumminess, and chewiness compared to the control; while, CSB with 4%-5% OβG or YβG addition exhibited a smaller specific volume, a larger hardness and the similar springness, cohesiveness, gumminess, chewiness, and resilience than did the control. β‐glucan addition resulted in the higher freezable and unfreezable water content and in the lower firmness and amylopectin retrogradation during storage at 25°C, thus retarded CSB staling. Conclusions β‐glucan at 1%-2% addition levels was more effective in helping to soften CSB and preventing CSB staling. Significance and novelty Conditions that β‐glucans incorporation increased the water‐holding capacity of CSB, restricted water migration, and retarded the long‐term starch retrogradation, thus softening CSB and preventing CSB staling.
648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM
Chronological term FOOD62M01
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Chinese steamed bread.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Extensograph properties.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Farinograph properties.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Mantou flour.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Pasting properties.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Staling characteristics.
700 1# - Added Entry-Personal Name
Name Luo, Shui-Zhong.
700 1# - Added Entry-Personal Name
Name Liu, Fei.
700 1# - Added Entry-Personal Name
Name Luo, Jian-ping.
773 ## - Host Item Entry
Title Cereal Chemistry
Related parts 95(1)2018:149-157
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Source of classification or shelving scheme
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