Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat / (Record no. 148308)
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| 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 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
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