Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2021-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210115?st=article_issue |
| _version_ | 1797809910723903488 |
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| author | CHANG Liu DUAN Xiao-liang HONG Yu XING Xiao-ting ZHOU Gui-ying SUN Hui |
| author_facet | CHANG Liu DUAN Xiao-liang HONG Yu XING Xiao-ting ZHOU Gui-ying SUN Hui |
| author_sort | CHANG Liu |
| collection | DOAJ |
| description | To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces of henan and shandong. The results showed that， the volume， the volume score， the appearance score and the final comprehensive score of bread were significantly improved after the addition of malt flour and ascorbic acid. The bread crown became larger and the neck became more prominent; however， the color， texture and texture structure of bread scores changes were not obvious. In the analysis of texture， the hardness and toughness decreased significantly， the attenuation ratio did not change obviously. The slice area， slice circumference， cell number and cell density of bread increased significantly in the analysis of c-cell results.The slice brightness and cell diameter of the slices decreased significantly. There is a correlation between the instrument evaluation index and some parameters in the bread sensory evaluation. |
| first_indexed | 2024-03-13T07:00:01Z |
| format | Article |
| id | doaj.art-55b77aeb82194bc0883961e9a0418e9b |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:00:01Z |
| publishDate | 2021-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-55b77aeb82194bc0883961e9a0418e9b2023-06-07T03:10:53ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-01-0129110310910.16210/j.cnki.1007-7561.2021.01.014Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking QualityCHANG Liu0DUAN Xiao-liang1HONG Yu2XING Xiao-ting3ZHOU Gui-ying4SUN Hui5Academy of National Food and Strategic Reserves Administration， Beijing 100037， ChinaAcademy of National Food and Strategic Reserves Administration， Beijing 100037， ChinaAcademy of National Food and Strategic Reserves Administration， Beijing 100037， ChinaAcademy of National Food and Strategic Reserves Administration， Beijing 100037， ChinaAcademy of National Food and Strategic Reserves Administration， Beijing 100037， ChinaAcademy of National Food and Strategic Reserves Administration， Beijing 100037， ChinaTo study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces of henan and shandong. The results showed that， the volume， the volume score， the appearance score and the final comprehensive score of bread were significantly improved after the addition of malt flour and ascorbic acid. The bread crown became larger and the neck became more prominent; however， the color， texture and texture structure of bread scores changes were not obvious. In the analysis of texture， the hardness and toughness decreased significantly， the attenuation ratio did not change obviously. The slice area， slice circumference， cell number and cell density of bread increased significantly in the analysis of c-cell results.The slice brightness and cell diameter of the slices decreased significantly. There is a correlation between the instrument evaluation index and some parameters in the bread sensory evaluation.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210115?st=article_issuemalt flourascorbic acidbreadtexturec-cell image analysis |
| spellingShingle | CHANG Liu DUAN Xiao-liang HONG Yu XING Xiao-ting ZHOU Gui-ying SUN Hui Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality Liang you shipin ke-ji malt flour ascorbic acid bread texture c-cell image analysis |
| title | Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality |
| title_full | Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality |
| title_fullStr | Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality |
| title_full_unstemmed | Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality |
| title_short | Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality |
| title_sort | effects of malt flour and ascorbic acid additions on bread baking quality |
| topic | malt flour ascorbic acid bread texture c-cell image analysis |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210115?st=article_issue |
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