STALING

作品数：6被引量：6H指数：2
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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 
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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