دورية أكاديمية
The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread.
العنوان: | The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread. |
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المؤلفون: | Zhao W; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China., Weng J; College of Bioscience and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China., Zhang X; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China., Wang Y; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China., Li P; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China., Yang L; College of Bioscience and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China., Sheng Q; College of Bioscience and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China. Electronic address: 1951037151@qq.com., Liu J; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China. Electronic address: liujingke79@163.com. |
المصدر: | Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139219. Date of Electronic Publication: 2024 Apr 02. |
نوع المنشور: | Journal Article; Evaluation Study |
اللغة: | English |
بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
مواضيع طبية MeSH: | Bread*/analysis , Freezing* , Setaria Plant*/chemistry , Setaria Plant*/growth & development , Taste*, Food Handling ; Fermentation ; Flour/analysis ; Magnetic Fields ; Glutens/chemistry ; Glutens/analysis ; Rheology |
مستخلص: | Foxtail millet and sourdough are used to make foxtail millet sourdough steamed bread to improve the flavor and taste. Compared with the conventional freeze-thaw treatment (CFT), the effect of magnetic field-assisted freeze-thaw treatment (MFT) on the storage quality of foxtail millet sourdough and steamed bread is explored. The results showed that compared with CFT, MFT shortened the phase transition time of dough; decreased the water loss rate, the water mobility, and the freezable water content; increased the fermentation volume; stabilized the rheological properties; and minimized the damage of freezing and thawing to the secondary structure and microstructure of the gluten. In addition, an analysis of the specific volume, texture, surface color, and texture structure showed that MFT was beneficial to slowing the deterioration of the steamed bread texture. Finally, MFT effectively inhibited the growth and recrystallization of ice crystals during freezing and thawing, improving the quality of millet dough and steamed bread. Competing Interests: Declaration of competing interest The authors declare that they have no competing financial interests. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
فهرسة مساهمة: | Keywords: Dough; Foxtail millet; Freeze–thaw; Magnetic field; Sourdough; Steamed bread |
المشرفين على المادة: | 8002-80-0 (Glutens) |
تواريخ الأحداث: | Date Created: 20240419 Date Completed: 20240525 Latest Revision: 20240525 |
رمز التحديث: | 20240525 |
DOI: | 10.1016/j.foodchem.2024.139219 |
PMID: | 38640531 |
قاعدة البيانات: | MEDLINE |
تدمد: | 1873-7072 |
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DOI: | 10.1016/j.foodchem.2024.139219 |