Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage
In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was a certain correlation between the dosage of t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2020-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200522?st=article_issue |
| _version_ | 1797808134795821056 |
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| author | WU Li-gen WANG An-na QU Ling-bo |
| author_facet | WU Li-gen WANG An-na QU Ling-bo |
| author_sort | WU Li-gen |
| collection | DOAJ |
| description | In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was a certain correlation between the dosage of the fine bran and the water absorption of the flour, the regression equation is y=32.525*x+44.207, R2=0.996 9. The additive of the fine bran led to an increase of water content of steamed bread. The water migration of the steam bread weakened in cold storage, with the strong and weak binding water of steamed bread increased.The hardness and adhesion of the steamed bread strengthened, the reactivity and adhesion decreased for the addition of fine bran. Moreover, the yield value of steamed bread increased with the increase of bran content. |
| first_indexed | 2024-03-13T06:33:00Z |
| format | Article |
| id | doaj.art-6d3d28c4a518497f895fc662b936affc |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T06:33:00Z |
| publishDate | 2020-09-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-6d3d28c4a518497f895fc662b936affc2023-06-09T07:03:52ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-09-0128511712410.16210/j.cnki.1007-7561.2020.05.017Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool StorageWU Li-gen0WANG An-na1QU Ling-bo2College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, ChinaNational Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology,Zhengzhou, Henan 450001, China; 3. Zhengzhou University, Zhengzhou, Henan 450001, China In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was a certain correlation between the dosage of the fine bran and the water absorption of the flour, the regression equation is y=32.525*x+44.207, R2=0.996 9. The additive of the fine bran led to an increase of water content of steamed bread. The water migration of the steam bread weakened in cold storage, with the strong and weak binding water of steamed bread increased.The hardness and adhesion of the steamed bread strengthened, the reactivity and adhesion decreased for the addition of fine bran. Moreover, the yield value of steamed bread increased with the increase of bran content.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200522?st=article_issuesteamed breadwater distributionfine bran processed by heating and pressuringlf-nmr;structure |
| spellingShingle | WU Li-gen WANG An-na QU Ling-bo Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage Liang you shipin ke-ji steamed bread water distribution fine bran processed by heating and pressuring lf-nmr;structure |
| title | Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage |
| title_full | Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage |
| title_fullStr | Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage |
| title_full_unstemmed | Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage |
| title_short | Study on the Effect of Fine Bran Processed by Heating and Pressuring on the Water Distribution and Structure of the Steamed Bread in Cool Storage |
| title_sort | study on the effect of fine bran processed by heating and pressuring on the water distribution and structure of the steamed bread in cool storage |
| topic | steamed bread water distribution fine bran processed by heating and pressuring lf-nmr;structure |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200522?st=article_issue |
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