文献类型： 外文期刊
作者： Luo, Denglin 1 ; Wu, Ruoyan 1 ; Zhang, Jie 2 ; Zhang, Kangyi 3 ; Xu, Baocheng 1 ; Li, Peiyan 1 ; Yuan, Yunxia 1 ; Li, Xua 1 ;
作者机构： 1.Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Henan, Peoples R China
2.Henan Univ Technol, Sch Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China
3.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450008, Henan, Peoples R China
关键词： Ultrasound; Steamed bread; Fermentation; Storage; Quality; Hardness
期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）
ISSN： 0733-5210
年卷期： 2018 年 83 卷
页码：
收录情况： SCI
摘要： Ultrasound is used to enhance the fermentation of wheat dough to produce steamed bread. The quality of steamed bread stored for different time was analyzed using the texture analyzer. Ultrasound treatment had significant impact on the hardness and specific volume of steamed bread (p < 0.05). Compared with the control, the hardness of fresh steamed bread reduced by 22.4% and the specific volume increased by 6.7% at ultrasound power density of 23.08 W/L and ultrasonic time of 40 min. During the storage of steamed bread, the hardness with ultrasound was remarkably lower than that of the control, and the difference was even more evident with prolonging storage time. The springiness with ultrasound was lower than that of the control when storage time was no higher than 48 h. Generally, ultrasound assisted dough fermentation can improve the quality of the steamed bread.
- 相关文献
作者其他论文 更多>>
-
Recent updates on plant-derived anti-fatigue peptides as novel energy boosters: expansion from mechanisms of action and beyond
作者：Liao, Ai-Mei;Xu, Tingting;Pan, Long;Huang, Jihong;Liu, Na;Hu, Yuansen;Liao, Ai-Mei;Thakur, Kiran;Wei, Zhao-Jun;Hou, Yin-Chen;Huang, Jihong;Zhang, Kangyi;Liu, Xian-ming
关键词：Plant-derived oligopeptides; Anti-fatigue activity; Evaluation methods; Mechanism of anti-fatigue; Anti-fatigue signaling pathway
-
From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits
作者：Bai, Zhouya;Li, Xingguo;Cheng, Siyi;Yue, Chonghui;Li, Peiyan;Chen, Yuanyuan;Fan, Qiuxia;Sun, Yi;Gu, Xinya;Li, Xinling;Luo, Denglin;Feng, Junwei;Gao, Haiyan;Zhang, Kangyi
关键词：Wheat gluten wastewater; Water-unextractable arabinoxylan; Vitro digestion; Vitro fermentation; GI
-
Efficacy of common chemicals and YB-04 bacterial fertilizer against root-knot nematodes in tomato plants
作者：Li, Rongchao;Ren, Haohao;Zheng, Qian;Meng, Haoguang;Zhou, Yang;Cui, Jiangkuan;Zhang, Jie;Tian, Xueliang;Liang, Shen
关键词：Meloidogyne incognita; Fluopyram; Amino-oligosaccharin; Avermectin; Root-knot nematode; Fosthiazate
-
Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread
作者：Zhang, Yunhui;Bai, Zhouya;Xi, Xinrui;Yang, Kesheng;Yue, Chonghui;Li, Peiyan;Guo, Jinying;Luo, Denglin;Bai, Zhouya;Guo, Jinying;Luo, Denglin;Zhang, Kangyi;Gao, Haiyan
关键词：Red kidney bean; Long chain inulin phosphate monoester; Steamed bread with miscellaneous beans; Structural characteristics; Antidiabetes
-
Peanut Growth Promotion and Biocontrol of Blight by Sclerotium rolfsii with Rhizosphere Bacterium, Bacillus siamensis YB-1632
作者：Chang, Yinghang;Zhang, Limei;Wu, Kun;Xu, Shuxia;Dong, Qianqian;Xu, Wen;Xia, Mingcong;Zhang, Jie;Sun, Runhong;Wu, Chao;Yang, Lirong;Dong, Qianqian;Xu, Wen;Xia, Mingcong;Zhang, Jie;Sun, Runhong;Wu, Chao;Yang, Lirong;Dong, Qianqian;Xu, Wen;Xia, Mingcong;Zhang, Jie;Sun, Runhong;Wu, Chao;Yang, Lirong;Goodwin, Paul H.
关键词：induced systemic resistance; peanut sclerotium blight; plant growth-promoting rhizobacterium; rhizosphere
-
FpCBS Affects a Diverse Range of Functions of Fusarium pseudograminearum Impacting Its Virulence to Wheat
作者：Zhang, Jie;Chai, Qiuyuan;Zhu, Wenqian;Xia, Mingcong;Sun, Runhong;Xu, Wen;Wu, Chao;Song, Yajing;Dong, Qianqian;Yang, Lirong;Goodwin, Paul H.
关键词：endogenous hydrogen sulphide;
Fusarium pseudograminearum ; iron homoeostasis; oxidative stress; pathogenicity -
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
作者：Yue, Chonghui;Peng, Huainan;Zuo, Junpeng;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Wang, Xin;Zhang, Kangyi
关键词：Phosphorylated long-chain inulin; Frozen dough; Gluten; Steamed bread; Quality
