Effect of Guar Gum, Konjac Gum and Carboxyl Methyl Cellulose on the Properties of Toast

机译：瓜耳胶，魔芋胶和羧甲基纤维素对烤面包性能的影响

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Various forms of bread are expended and many people consider it to be one of the oldest treated foods.There is a range of bread varieties due to the cleverness of bakers and their ability to control wheat gluten formed in dough.Gluten is a rubbery mass with characteristics that allow it to deform,stretch,recover shape and trap gasses.Although extensive knowledge on the components of wheat flour,it still is great challenges at the art of bread making.It should be more considered that the quantity of water used impacts dough consistency,starch gelatinization and the behavior of the protein (gluten),thereby affecting crumb formation.

机译：面包的种类繁多，人们认为它是处理最古老的食物之一。由于面包师傅的聪明才智和他们控制面团中形成的小麦面筋的能力，面包种类繁多。使其具有变形，拉伸，恢复形状和捕集气体的特性。尽管对面粉的成分有广泛的了解，但在面包制作技术上仍然是巨大的挑战。应该更多地考虑使用的水量会影响面团稠度，淀粉糊化和蛋白质（面筋）的行为，从而影响面包屑的形成。

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|235-236|共2页
会议地点 Beijing(CN)
作者
Jhih-ying Ciou; Hsin-Hung Lin; Albert Linton Charles; Jenq-Sheng Chang; Pei-Pei Lin; Yung-Ho Chang; Jheng-Hua Lin;
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作者单位

Department of Hospitality Management, MingDao University, Peetow, Changhua 52345, Chinese Taipei;

Department of R D, Tensall Bio-tech Co., Ltd., Dungshan,(Il)an 269,Chinese Taipei;

Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology , Neipu, Pingtung 912, Chinese Taipei;

China Grain Products Research Development Institute , Bali, New Taipei 24937, Chinese Taipei;

Department of Food and Nutrition, Providence University, Shalu, Taichung 43301, Chinese Taipei;

Department of Food and Nutrition, Providence University, Shalu, Taichung 43301, Chinese Taipei;

Department of Hospitality Management, MingDao University, Peetow, Changhua 52345, Chinese Taipei;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
guar gum; konjac gum; carboxyl methyl cellulose; toast;

机译：瓜尔胶魔芋胶羧甲基纤维素；吐司;

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1. Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums [J] . Christian R. Encina-Zelada, Vasco Cadavez, José A. Teixeira, Foods . 2019,第5期

机译：黄原胶，瓜尔胶和羟丙基甲基纤维素胶混合设计优化无麸质面包的品质
2. Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling [J] . Hayati Ibrahim Nor, Ching Cheong Wai, Rozaini Mohd Zul Helmi Food Hydrocolloids . 2016,第FEBa期

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3. Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise [J] . Golchoobi Laleh, Alimi Mazdak, Shokoohi Shirin, Journal of texture studies . 2016,第5期

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4. Effect of Guar Gum, Konjac Gum and Carboxyl Methyl Cellulose on the Properties of Toast [C] . Jhih-ying Ciou, Hsin-Hung Lin, Albert Linton Charles, ICC cereal and bread congress and forum on fats oils . 2012

机译：瓜尔胶，魔芋和羧基甲基纤维素对吐司性能的影响
5. The application of controlled radical polymerization processes on the graft copolymerization of hydrophobic substituents onto guar gum and guar gum derivatives. [D] . Holmes, Veronica K. 2007

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6. Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan Guar and Hydroxypropyl Methyl Cellulose Gums [O] . Christian R. Encina-Zelada, Vasco Cadavez, José A. Teixeira, 2019

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Effect of Guar Gum, Konjac Gum and Carboxyl Methyl Cellulose on the Properties of Toast

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