Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farino...
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| Format: | Thesis |
| Language: | English |
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2011
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| Online Access: | http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf |
| _version_ | 1825834658757083136 |
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| author | Sim , Sze Yin |
| author_facet | Sim , Sze Yin |
| author_sort | Sim , Sze Yin |
| collection | USM |
| description | In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough. |
| first_indexed | 2024-03-06T15:26:00Z |
| format | Thesis |
| id | usm.eprints-42648 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:26:00Z |
| publishDate | 2011 |
| record_format | dspace |
| spelling | usm.eprints-426482019-04-12T05:26:32Z http://eprints.usm.my/42648/ Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough Sim , Sze Yin T1-995 Technology(General) In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough. 2011-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf Sim , Sze Yin (2011) Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Sim , Sze Yin Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough |
| title | Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough |
| title_full | Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough |
| title_fullStr | Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough |
| title_full_unstemmed | Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough |
| title_short | Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough |
| title_sort | effects of cryostabilizers and cryoprotectant on frozen chinese steamed bread dough |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf |
| work_keys_str_mv | AT simszeyin effectsofcryostabilizersandcryoprotectantonfrozenchinesesteamedbreaddough |