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.
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