食品科学
化学
馒头
葡萄糖氧化酶
大豆粉
发酵
面筋
牙髓(牙)
大豆蛋白
热气腾腾的
马铃薯淀粉
酶
淀粉
有机化学
医学
病理
作者
Yangsen Cao,Lijun Jiang,Wenjing Suo,Yiwen Deng,Min Zhang,Shuang Dong,Peng Guo,Shanfeng Chen,Hongjun Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-10-01
卷期号:360: 130015-130015
被引量:30
标识
DOI:10.1016/j.foodchem.2021.130015
摘要
The aim of this study was to evaluate whether processing characteristics of steamed bread enriched with potato pulp could be improved through the addition of different emulsifiers (soy lecithin-Soy L, sodium stearoyl lactate and diacetyl tartaric esters of monoglyceride) and enzymes (glucose oxidase-GOX and transglutaminase). Results showed that separate addition of each emulsifier at 1% concentration or each enzyme at 1.5 U/g could increase the viscoelasticity and strength of potato pulp dough due to enhancement of gluten network. Fermentation properties of dough showed that Soy L and GOX significantly (P < 0.05) increased the maximum dough height and the gas retention capacity during fermentation which promoting dough expansion. Moreover, Soy L and GOX increased specific volume and improved crumb structure and softness of steamed bread, which were consistent with the results of sensory analysis. In conclusion, Soy L and GOX could be used as improvers of potato pulp steamed bread.
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