典型文献
Improvement of whole wheat dough and bread properties by emulsifiers
文献摘要：
Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared to white bread. Emulsifiers are commonly used to improve dough handling and baking quality during bread production. In present study, five emulsifiers (diacetyl tartaric acid esters of mono-and di-glycerides (DATEM), polysorbate 80, sodium stearoyl lactylate (SSL), soy lecithin, and sucrose esters) were added during dough preparation of the whole wheat flour at 0.2％, 0.5％, and 1.0％(flour weight basis). Dough rheological behavior and bread quality attributes, such as specific loaf volume and hard-ness, were measured. The results showed that DATEM, sucrose esters, and SSL increased the resistance to extension of the dough, whereas soy lecithin and polysorbate 80 increased the extensibility. Soy lec-ithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control. Adding higher levels (1.0％) of sucrose esters, polysorbate 80, and SSL increased the forma-tion of amylose-lipid complex and mitigate the crumb staling during storage. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.
文献关键词：
中图分类号：
作者姓名：
Lauren Tebben;Gengjun Chen;Michael Tilley;Yonghui Li
作者机构：
Department of Grain Science and Industry,Kansas State University,Manhattan,KS 66506,USA;Center for Grain and Animal Health Research,Agricultural Research Service of United States Department of Agriculture(USDA),Manhattan,KS 66502,USA
文献出处：
引用格式：
[1]Lauren Tebben;Gengjun Chen;Michael Tilley;Yonghui Li-.Improvement of whole wheat dough and bread properties by emulsifiers)[J].粮油科技（英文）,2022(02):59-69
A类：
emulsifiers,loaf,gritty,Emulsifiers,diacetyl,glycerides,DATEM,polysorbate,lactylate,Dough,lec,ithin,staling
B类：
Improvement,whole,wheat,dough,bread,properties,by,Whole,widely,available,worldwide,always,associated,less,desirable,processibility,small,volume,firm,texture,other,distinctive,attributes,compared,white,commonly,used,improve,handling,baking,quality,during,production,In,present,study,five,tartaric,acid,esters,mono,sodium,stearoyl,SSL,soy,lecithin,sucrose,were,added,preparation,flour,weight,basis,rheological,behavior,such,specific,hard,ness,measured,results,showed,that,increased,resistance,extension,whereas,extensibility,Soy,significantly,control,Adding,higher,levels,forma,amylose,lipid,complex,mitigate,crumb,storage,suggested,could,applied,contribute,optimum,functional
AB值：
0.440278
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机标中图分类号，由域田数据科技根据网络公开资料自动分析生成，仅供学习研究参考。
