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20231227135235.0 |
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231226s2023 xx |||||o 00| ||eng c |
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|a 10.1177/10820132231188988
|2 doi
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|a pubmed24n1234.xml
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|a (DE-627)NLM359652786
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|a (NLM)37464807
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Cao, Xiaohuang
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Effects of barley seedling powder on rheological properties of dough and quality of steamed bread
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| 264 |
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|c 2023
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| 336 |
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|a Text
|b txt
|2 rdacontent
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| 337 |
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
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|2 rdacarrier
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| 500 |
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|a Date Revised 21.12.2023
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|a published: Print-Electronic
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|a Citation Status Publisher
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|a In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%
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|a Journal Article
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|a Bread quality
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| 650 |
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4 |
|a FTIR
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| 650 |
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4 |
|a color property
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| 650 |
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4 |
|a gluten property
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| 650 |
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4 |
|a textural property
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| 700 |
1 |
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|a Islam, Md Nahidul
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Lu, Dandan
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Han, Congying
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Wang, Lei
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Tan, Mingxiong
|e verfasserin
|4 aut
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| 700 |
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|a Chen, Yuan
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Xin, Ning
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g (2023) vom: 18. Juli, Seite 10820132231188988
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g year:2023
|g day:18
|g month:07
|g pages:10820132231188988
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|u http://dx.doi.org/10.1177/10820132231188988
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