流变学
食品科学
微观结构
粘度
面筋
馒头
化学
材料科学
小麦面粉
表观粘度
复合材料
作者
Jing Guo,Feng Liu,Chuanfa Gan,Yingying Wang,Ping Wang,Xiaolan Li,Jiaxing Hao
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-01-01
卷期号:368: 130853-130853
被引量:40
标识
DOI:10.1016/j.foodchem.2021.130853
摘要
Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.
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