Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread-Reference-Cited by-同舟云学术

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Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

Published:2022-03-31 Issue:6 Volume:57 Page:3862-3871
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Miaomiao¹²,Xiao Shensheng¹²,Gong Aqiong³,Liu Xiaorong¹²,Wu Yan¹²^ORCID,Du Jing¹²,Ding Wenping¹²,Fu Yang¹²^ORCID,Wang Xuedong¹²

Affiliation:

1. Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China

2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China

3. Angel Yeast Co., Ltd Yichang 443003 China

Funder

Wuhan Polytechnic University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15716

Reference38 articles.

1. A novel, simple, economic and effective method for retarding maize tortilla staling

2. Effect of HPMC addition on the microstructure, quality and aging of wheat bread

3. Staling and water dynamics in high-gluten bread

4. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

5. Improving the quality of dough obtained with old durum wheat using hydrocolloids

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1. Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value;Food Structure;2024-01

2. Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties;Food Bioscience;2023-12

3. Effects of garlic peptides on rheology, moisture, microstructure, gluten distribution, and baking properties of dough;Journal of Cereal Science;2023-09

4. Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation;Food Bioscience;2023-04

5. Assessment of order of helical structures of retrograded starch by Raman spectroscopy;Food Hydrocolloids;2023-01

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