000			02991nab a22002777a 4500
850			_aเอกสารภาษาไทย (ชั้น 5)
999			_c148308 _d148308
008			190122b xxu||||| |||| 00| 0 eng d
099			_aRepr.F16
100	1		_aPan, Li-Hua. _9153911
245	1	0	_aComparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat / _cLi-Hua Pan ... [et.al.].
500			_aสนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F16)
518			_aYJ2019 M02
520			_aBackground 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			_aFOOD62M01 _9159752
650		0	_aChinese steamed bread. _9153912
650		0	_aExtensograph properties. _9153913
650		0	_aFarinograph properties. _9153914
650		0	_aMantou flour. _9153915
650		0	_aPasting properties. _9153916
650		0	_aStaling characteristics. _9153917
700	1		_aLuo, Shui-Zhong. _9153918
700	1		_aLiu, Fei. _998952
700	1		_aLuo, Jian-ping. _9153919
773			_tCereal Chemistry _g95(1)2018:149-157
942			_2lcc