The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability of wheat flour to absorb water and shortened the times of...

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Detalles Bibliográficos
Autores principales: Zhou, Jianjun, Ke, Yuan, Barba, Francisco J., Xiao, Shensheng, Hu, Xianqin, Qin, Xinguang, Ding, Wenping, Lyu, Qingyun, Wang, Xuedong, Liu, Gang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560438/
https://www.ncbi.nlm.nih.gov/pubmed/31121944
http://dx.doi.org/10.3390/foods8050174

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560438/
https://www.ncbi.nlm.nih.gov/pubmed/31121944
http://dx.doi.org/10.3390/foods8050174

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