Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

被引：102
|
作者：
Sim, S. Y. [1 ]
Aziah, A. A. Noor [1 ]
Cheng, L. H. [1 ]
机构：
[1] Univ Sains Malaysia, Food Technol Div, Sch Ind Technol, Minden 11800, Penang, Malaysia
来源：
FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 05期
关键词：
Dough; Chinese steamed bread; Sodium alginates; Konjac glucomannan; QUALITY; HYDROCOLLOIDS; FLOUR; METHYLCELLULOSE; PERFORMANCE;
D O I：
10.1016/j.foodhyd.2010.09.009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, wheat flour was dry-blended with sodium alginates (ALG) and konjac glucomannan (KGM) at 0.2% and 0.8% w/w flour as-is moisture basis. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. Chinese steamed bread (CSB) samples prepared were compared in terms of spread ratio, specific volume and staling behaviour. In general, ALG and KGM addition was found to produce dough with rigid and weak network, respectively. Chinese steamed bread with ALG (0.2%) or KGM (0.8%) addition was relatively low in spread ratio and specific volume, but softer and more resistant to staling on storage as compared to the control sample. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：951 / 957
页数：7
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