Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
文献类型： 外文期刊
作者： Zhang, Kangyi 1 ; Yang, Xue 2 ; Zhang, Guozhi 2 ; Zhang, Yu 1 ;
作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450002, Peoples R China
2.Henan Univ Technol, Coll Food Sci & Engn, 100 Lianhua St, Zhengzhou 450001, Henan, Peoples R China
3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
关键词： Cake; Green wheat; Texture; Differential scanning calorimetry; Retrogradation
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期：
页码：
收录情况： SCI
摘要： Green wheat cake, prepared from green wheat flour and peeled mung bean flour, was a new kind of steam cooked Chinese cake. Retrogradation of green wheat cake resulted in loss in eating quality and texture. The physicochemical properties of green wheat cakes were monitored and analyzed during storage. When green wheat cake was stored at 4celcius for 15 days, retrogradation would occur significantly. The moisture content decreased significantly in the first 7 days and remained unchanged after that. During retrogradation, firmness and chewiness gradually increased while elasticity, sensory quality and soluble starch absorbance decreased. X-ray diffraction had strong diffraction peaks at 2 theta of 17 degrees, 20 degrees and 22 degrees, and the crystallinity became larger. The bands of fourier transform infrared spectroscopy spectra were mainly concentrated at 1154 cm(- 1), 1080 cm(- 1), 1047 cm(- 1), 1022 cm(- 1)and 927 cm(- 1). The peak height ratios at 1047 cm(- 1)and 1022 cm(- 1)increased from 0.935 to 0.972. In addition, the multi-molecular layer bound water in the green wheat cake was converted to mono-molecular water. According to the differential scanning calorimetry, the recrystallization of amylopectin in green wheat cake continued to increase. The morphology of green wheat cake had collapsed and the pores had became smaller. The study of green wheat cakes can not only increase the added value of wheat, but also realize the deep processing of green wheat. It enriches the types of products and extends the industrial chain, which is in line with the trend of food diversification, high-grade and fresh.
- 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
-
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
-
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
-
Mapping, validation, and development of markers for the major adult plant stripe rust resistance locus QYr.hnk-7DL in Henan wheat
作者：Du, Xijun;Hu, Lin;Xu, Weigang;Dong, Haibin;Qi, Xueli;Peng, Chaojun;Zhang, Yu;Li, Zhengling;Du, Xijun;Hu, Lin;Xu, Weigang;Dong, Haibin;Qi, Xueli;Peng, Chaojun;Zhang, Yu;Li, Zhengling
关键词：Wheat; Stripe rust; Adult plant resistance;
QYr.hnk-7DL ;YrZM1354 ; Genome-wide association study -
How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
作者：Yue, Chonghui;Peng, Huainan;Li, Ziying;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Guo, Jinying;Wang, Xin;Zhang, Kangyi;Tang, Yu
关键词：Phosphorylated modified long-chain inulin; Degree of substitution; Frozen dough; Rheological properties; Thermal properties; Gluten
-
Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough
作者：Yue, Chonghui;Wang, Ziyu;Tang, Yu;Liang, Ke;Chen, Yuanyuan;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Wang, Xin;Zhang, Kangyi;Tang, Yu
关键词：Phosphorylated long-chain inulin (PFXL); Unfermented wheat dough; Physicochemical properties
