Effects of dextran with different molecular weights on the quality of wheat sourdough breads

Food Chemistry

Volumn 256, Issue , 2018, Pages 373-379

  Zhang, Yao ^a   Guo, Lunan ^a   Xu, Dan ^a   Li, Dandan ^a   Yang, Na ^a   Chen, Feng ^b   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Bread quality; Dextran; Pasting property; Rheology; Weight average molecular weight

Indexed keywords

ELASTICITY; FOOD PRODUCTS; GELATION; MOLECULAR WEIGHT; RHEOLOGY;

BREAD QUALITY; ELASTIC PROPERTIES; PASTING PROPERTY; RHEOLOGICAL PROPERTY; STEADY SHEAR MEASUREMENTS; TEXTURE ANALYZERS; WEIGHT-AVERAGE MOLECULAR WEIGHT; WHEAT STARCH GRANULE;

DEXTRAN;

AMYLOPECTIN; AMYLOSE; DEXTRAN; STARCH; WATER;

AGING; AQUEOUS SOLUTION; ARTICLE; BREAD; CELL DENSITY; CONTROLLED STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; ELASTICITY; ENTHALPY; FLOUR; FLOW KINETICS; FOOD QUALITY; GELATINIZATION; HARDNESS; LEUCONOSTOC MESENTEROIDES; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; SHEAR RATE; SHEAR STRESS; SHELF LIFE; WHEAT; WHEAT SOURDOUGH BREAD; X RAY DIFFRACTION; ANALYSIS; CHEMISTRY; FOOD HANDLING; QUALITY CONTROL;

BREAD; DEXTRANS; FOOD HANDLING; MOLECULAR WEIGHT; QUALITY CONTROL; RHEOLOGY; STARCH; TRITICUM;

EID: 85042874063     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.146     Document Type: Article

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