Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

Food Chemistry

Volumn 283, Issue , 2019, Pages 123-130

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

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Uni President China Holdings LTD   (China)

^c PEPSICO INC   (United States)

Author keywords

Anti staling; Bread; Maltitol; Starch; Texture; Water mobility

Indexed keywords

GELATION; STARCH; TEXTURES;

ANTI-STALING; BREAD; FERMENTATION RATE; GELATINIZATION TEMPERATURE; INHIBITORY EFFECT; MALTITOL; PHYSICOCHEMICAL PROPERTY; WATER MOBILITY;

FOOD PRODUCTS;

MALTITOL; WATER; MALTOSE; SUGAR ALCOHOL;

ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; FERMENTATION; FOOD TEXTURE; GELATINIZATION; HARDNESS; KINETICS; MOISTURE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; PHYSICAL CHEMISTRY; TEMPERATURE; TRITICUM AESTIVUM; VOLUME; ANALOGS AND DERIVATIVES; ANALYSIS; BREAD; CHEMISTRY; GEL; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WHEAT;

BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; FERMENTATION; GELS; HARDNESS; MAGNETIC RESONANCE SPECTROSCOPY; MALTOSE; SUGAR ALCOHOLS; TEMPERATURE; TRITICUM; WATER;

EID: 85060291794     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.01.045     Document Type: Article

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