Cargando…

Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp

Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water...

Descripción completa

Detalles Bibliográficos
Autores principales:	Song, Jialin, Jiang, Lijun, Qi, Mingming, Li, Luxia, Xu, Mei, Li, Yueming, Zhang, Dongliang, Wang, Chenjie, Chen, Shanfeng, Li, Hongjun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816964/ https://www.ncbi.nlm.nih.gov/pubmed/36586338 http://dx.doi.org/10.1016/j.ultsonch.2022.106281

Ejemplares similares

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)

Preparation and quality evaluation of potato steamed bread with wheat gluten
por: Zhao, Beibei, et al.
Publicado: (2020)

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread
por: Gumul, Dorota, et al.
Publicado: (2020)

High Protein Substitutes for Gluten in Gluten-Free Bread
por: Skendi, Adriana, et al.
Publicado: (2021)

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch
por: Ronie, Macdalyna Esther, et al.
Publicado: (2023)

Baking Bread in a Steam Oven
Publicado: (1913)

Effect of Steamed Potato Bread Intake on Glucose, Lipids, and Urinary Na(+) and K(+): A Randomized Controlled Trial with Adolescents
por: Xu, Haiquan, et al.
Publicado: (2020)

Analysis of Adhesion at the Interface of Steamed Bread and Eggshell
por: Zeng, Qunfeng, et al.
Publicado: (2022)

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread
por: Taghdir, Maryam, et al.
Publicado: (2016)

Gluten-Free Bread and Bakery Products Technology
por: Šmídová, Zuzana, et al.
Publicado: (2022)

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
por: Wang, Huisong, et al.
Publicado: (2019)

Empirical and Theoretical Bases of Good Steamed Bread Production
por: Peng, Yanchun, et al.
Publicado: (2023)

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
por: Horstmann, Stefan W., et al.
Publicado: (2016)

Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing
por: Zhang, Huijie, et al.
Publicado: (2020)

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
por: Culetu, Alina, et al.
Publicado: (2021)

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
por: Adzqia, Fahrunnisa, et al.
Publicado: (2023)

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
por: Allen, Beatrice, et al.
Publicado: (2018)

Recent practical researches in the development of gluten-free breads
por: Yano, Hiroyuki
Publicado: (2019)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
por: Liu, Tingting, et al.
Publicado: (2020)

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure
por: Wang, Shiwei, et al.
Publicado: (2018)

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na(+)/K(+): A randomized controlled trial in Chinese adults
por: Xu, Haiquan, et al.
Publicado: (2022)

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
por: Fujii, Keiko, et al.
Publicado: (2023)

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
por: Kahraman, Gokcen, et al.
Publicado: (2022)

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
por: Li, Xiaona, et al.
Publicado: (2020)

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour
por: Tian, Shuangqi, et al.
Publicado: (2022)

Optimization of Ultrasonic-Assisted Extraction and Purification of Zeaxanthin and Lutein in Corn Gluten Meal
por: Wang, Litao, et al.
Publicado: (2019)

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread
por: Wang, Huinan, et al.
Publicado: (2021)

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
por: Padalino, Lucia, et al.
Publicado: (2016)

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
por: Azizi, Saadat, et al.
Publicado: (2020)

Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread
por: Haghighat‐Kharazi, Sepideh, et al.
Publicado: (2020)

Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
por: Gillespie, Rachel, et al.
Publicado: (2021)

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
por: Fratelli, Camilly, et al.
Publicado: (2021)

Can Citrus Fiber Improve the Quality of Gluten-Free Breads?
por: Bugarín, Raquel, et al.
Publicado: (2023)

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies
por: Gil-Humanes, Javier, et al.
Publicado: (2014)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties
por: Gao, Yuan, et al.
Publicado: (2022)

Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
por: Guowei, Zhao, et al.
Publicado: (2019)

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
por: Liu, Wenjun, et al.
Publicado: (2023)

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread
por: Zhou, Wei, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_r4lltiv5d4rjhu2p8lb77sp72n