Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Food Chemistry

Volumn 233, Issue , 2017, Pages 369-377

  Peng, Bo ^a   Li, Youqian ^b   Ding, Shiyong ^a   Yang, Jun ^c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Uni President China Holdings LTD   (China)

^c PEPSICO INC   (United States)

Author keywords

Rheology; Texture; Thermal property; Trehalose; Water mobility; Wheat flour dough and bread

Indexed keywords

MOLECULES; RATE CONSTANTS; RHEOLOGY; TEXTURES; THERMODYNAMIC PROPERTIES; WATER SUPPLY SYSTEMS;

PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; TEXTURE PROFILE ANALYSIS; TREHALOSE; WATER BINDING CAPACITY; WATER HOLDING CAPACITY; WATER MOBILITY; WHEAT-FLOUR DOUGH;

FOOD PRODUCTS;

GLUTEN; PROTON; STARCH; TREHALOSE; WATER;

ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FLOW KINETICS; HYDROPHILICITY; KINETICS; NUCLEAR MAGNETIC RESONANCE; PHYSICAL CHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; RATE CONSTANT; SCANNING ELECTRON MICROSCOPY; WATER LOSS; WATER SUPPLY; WHEAT FLOUR; FLOUR; WHEAT;

BREAD; FLOUR; TREHALOSE; TRITICUM; WATER;

EID: 85018288940     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.108     Document Type: Article

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