换一批Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
第一作者：
Carola,Cappa
第一单位：
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy. Electronic address: carola.cappa@unimi.it.
作者：
关键词
AAMYANOVABB(A200)B(A500)B(B200)B(B500)BDBUBakingBrabender UnitBrabender(?) Micro-Visco-AmylographCDCO(2) released by the doughCO(2) retained by the doughCO(2-REL)CO(2-RET)CO(2-TOT)CSD(A200)D(A500)D(B200)D(B500)DSDough consistencyFVGFGF baking mixtures: M(0) (CS+RS+RF+RP), M(1) (M(0)+HPMC+LB+GG), M(A) (M(1)+2.5P+0.5SB), M(B) (M(1)+1.5P+1.5SB)GGGluten-free breadHPMCHfHmLBLSDLeaveningMMVAPPTPVPsylliumPsyllium fibreRFRPRSRcSBSbSugar beet fibreTSTxWAWBCamount of water required to reach the desired dough consistencyanalysis of variancebread obtained from D(A200)bread obtained from D(A500)bread obtained from D(B200)bread obtained from D(B500)breakdownceliac diseasecorn starchdamaged starchdough obtained from M(A), with a consistency of 200BUdough obtained from M(A), with a consistency of 500BUdough obtained from M(B), with a consistency of 200BUdough obtained from M(B), with a consistency of 500BUfinal dough heightfinal viscosityformulation containing 1.5 Psyllium and 1.5 sugar beet fibreformulation containing 2.5 Psyllium and 0.5 sugar beet fibregas retention coefficientgluten-freeguar gumhydroxypropylmethylcelluloseleast significant differenceslocust bean gummaltogenic amylasemaximum dough developmentpasting temperaturepeak viscosityrice flourrice proteinrice starchsetbacksugar beet fibretime of dough porosity appearancetotal CO(2) productiontotal starchwater binding capacity
医学主题词
甜菜(Beta vulgaris);面包(Bread);膳食, 无麸质(Diet, Gluten-Free);膳食纤维(Dietary Fiber);弹性(Elasticity);面粉(Flour);食品工艺学(Food Technology);人类(Humans);车前属(Plantago);种子(Seeds);水(Water)
DOI
10.1016/j.carbpol.2013.08.007
PMID
24053854
发布时间
2017-11-16
- 浏览105
Carbohydrate polymers
1657-66页
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