Cargando…

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrati...

Descripción completa

Detalles Bibliográficos
Autores principales:	Jødal, Anne-Sophie Schou, Czaja, Tomasz Pawel, van den Berg, Frans W. J., Jespersen, Birthe Møller, Larsen, Kim Lambertsen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070397/ https://www.ncbi.nlm.nih.gov/pubmed/33924497 http://dx.doi.org/10.3390/molecules26082242

Ejemplares similares

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
por: Zhou, Jianjun, et al.
Publicado: (2019)

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties
por: Yang, Lianzhan, et al.
Publicado: (2022)

Investigation of the relationships between the alveograph parameters
por: Jødal, Anne-Sophie Schou, et al.
Publicado: (2021)

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
por: Astiz, Valentina, et al.
Publicado: (2022)

The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough
por: Gil-Humanes, Javier, et al.
Publicado: (2012)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough
por: Navrot, Nicolas, et al.
Publicado: (2018)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality
por: Shi, Kexin, et al.
Publicado: (2020)

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality
por: Tian, Boyu, et al.
Publicado: (2021)

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
por: Naumenko, Natalia, et al.
Publicado: (2022)

Effects of orange peel powder on rheological properties of wheat dough and bread aging
por: Han, Lihong, et al.
Publicado: (2020)

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
por: Guardianelli, Luciano M., et al.
Publicado: (2023)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
por: Musatti, Alida, et al.
Publicado: (2020)

Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread
por: Sang, Shangyuan, et al.
Publicado: (2022)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
por: Atudorei, Denisa, et al.
Publicado: (2021)

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
por: Carboni, Angela Daniela, et al.
Publicado: (2022)

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
por: Ansari, Fereshteh, et al.
Publicado: (2022)

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread
por: Liu, Yuanyuan, et al.
Publicado: (2023)

The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat
por: Salmanowicz, Bolesław P., et al.
Publicado: (2012)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
por: Kotsiou, Kali, et al.
Publicado: (2021)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
por: Onyango, Calvin, et al.
Publicado: (2022)

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
por: Coţovanu, Ionica, et al.
Publicado: (2022)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
por: Bakare, Adegoke H., et al.
Publicado: (2015)

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
por: Coțovanu, Ionica, et al.
Publicado: (2021)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread
por: Avarzed, Enkhtungalag, et al.
Publicado: (2023)

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength
por: Pistón, Fernando, et al.
Publicado: (2011)

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
por: Zafar, Tasleem A., et al.
Publicado: (2020)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
por: Zhang, Yingjun, et al.
Publicado: (2018)

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
por: Aldughpassi, Ahmad, et al.
Publicado: (2020)

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread
por: Naumenko, Natalia, et al.
Publicado: (2021)

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties
por: Cacak-Pietrzak, Grażyna, et al.
Publicado: (2021)

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
por: Xie, Xinyuan, et al.
Publicado: (2022)

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
por: Atudorei, Denisa, et al.
Publicado: (2022)

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
por: Litvynchuk, Svitlana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_io5bg3ugckbmfbr0en6ag7s08r