STALING

作品数：6被引量：6H指数：2
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Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy
《Food and Health》2024年第3期42-47,共6页Tong Sang Yong-Hui Yu Xiao-Dan Liu 
the support from Scientific Research Project of Wuhan Polytechnic University(532100308).
Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly ...
关键词：Chinese steamed bread STALING HARDNESS moisture content Raman spectroscopy 
Effects of Chinese chestnut powder on starch digestion,texture properties,and staling characteristics of bread被引量：3
《Grain & Oil Science and Technology》2023年第2期82-90,共9页Lei Wang Denghua Shi Jie Chen Huina Dong Ling Chen 
This research has been financially supported by National Key R&D Program of China(2019YFD1002300);Open Project Program of Grain,Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province,Henan University of Technology(GO202216);Doctor Foundation of Henan University of Technology(2019BS057);Cultivation Programme for Young Backbone Teachers in Henan University of Technology for financial support(21420187).
Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients suc...
关键词：Chinese chestnut Bread quality Starch digestion Staling characteristics 
Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage
《Food Science and Human Wellness》2023年第1期254-265,共12页Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang 
financially supported by the Key Projects of the National Research and Development Program of China (2018YFD0400103-6)
The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the...
关键词：Anti-staling Tremella fuciformis polysaccharide Tteok Volatile flavor compounds 
Improvement of whole wheat dough and bread properties by emulsifiers被引量：3
《Grain & Oil Science and Technology》2022年第2期59-69,共11页Lauren Tebben Gengjun Chen Michael Tilley Yonghui Li 
the USDA National Institute of Food and Agriculture Hatch project KS17HA1008;USDA Agricultural Research Service Cooperative Agreement 58-3020-9-017.
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.E...
关键词：Whole wheat flour Dough rheology BREAD EMULSIFIERS STALING 
Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation
《Food and Nutrition Sciences》2021年第6期509-525,共17页Anne Matignon Alberto Tecante 
“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristic...
关键词：BREAD Pan de Muerto STARCH STALING Texture Wheat 
Effect of Pectin, Guar and Carageenan on Quality Parameters and Staling of Gluten Free Pan Bread
《Journal of Food Science and Engineering》2011年第3期226-236,共11页S. H. Peighambardoust N. Ebrahimpour A. Olad Ghaffari S. Azadmard Damirchi 
The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among i...
关键词：Gluten free bread HYDROCOLLOID PECTIN GUAR carrageenan bread quality. 
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