Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread-Reference-Cited by-同舟云学术

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Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread

Published:2022-05-09 Issue:13 Volume:102 Page:6071-6079
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Xie Qianran¹²,Liu Xiaorong¹²,Xiao Shensheng¹²,Pan Wen³,Wu Yan¹²,Ding Wenping¹²,Lyu Qingyun¹²,Wang Xuedong¹²,Fu Yang¹²^ORCID

Affiliation:

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

2. Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China

3. Wuhan Qianji Food Co. Ltd Wuhan China

Funder

Wuhan Polytechnic University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11959

Reference49 articles.

1. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

2. A novel application of vibration technique for non-destructive evaluation of bread staling

3. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage

4. Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

5. Starch retrogradation: From starch components to cereal products

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1. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds;Food Research International;2024-11

2. Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread;Food Chemistry: X;2024-10

3. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage;Food Chemistry;2024-05

4. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix;International Journal of Biological Macromolecules;2024-02

5. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization;Foods;2024-01-26

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