Optimization of hydrocolloid additionto improve wheat bread dough function ality: a response surface methodology strdy

C.Collar; P.Andreu; J.C.Martinez; E.Armero

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Optimization of hydrocolloid additionto improve wheat bread dough function ality: a response surface methodology strdy

机译：优化水胶体添加以改善小麦面包面团功能性：响应面方法研究

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Effects of high ester pectin+a-amylase+ucrose (GNFZ), a high ester pectin+sucrose (BIG), xanthan gum(XANTHAN) and hydro-sypropylmethylcellulose(HPMC) on wheat dough performance have been studied. Effects of hydrocolloids added singly and in association at different levels, on the investigated rheological, mechanical and thermal parameters have been evaluated by response-surface methodol-ogy. Optimum hydrocolloid formulations for white wheat bread are recommended.

机译：研究了高酯果胶+α-淀粉酶+蔗糖（GNFZ），高酯果胶+蔗糖（BIG），黄原胶（XANTHAN）和羟丙基甲基纤维素（HPMC）对小麦面团性能的影响。已通过响应面方法评估了单独添加和以不同水平添加的水胶体对流变，机械和热学参数的影响。推荐用于白小麦面包的最佳水胶体配方。

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来源
《Food Hydrocolloids》 |1999年第6期|p.467-475|共9页
作者
C.Collar; P.Andreu; J.C.Martinez; E.Armero;
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作者单位

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类基础科学;
关键词
Wheat flour dough; Hydrocolloids; Hydrocolloids; Dough functionality; Response surface analysis;

机译：小麦粉面团;水胶体;水胶体;面团功能;响应面分析;

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Optimization of hydrocolloid additionto improve wheat bread dough function ality: a response surface methodology strdy

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