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Influence of potato flour on dough rheological properties and quality of steamed bread

Journal of Integrative Agriculture 2016年第11期15卷 2666-2676页

作者： LIU Xing-li MU Tai-hua SUN Hong-nan ZHANG Miao CHEN Jing-wang Key Laboratory of Agro-Products Processing Ministry of Agriculture/Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Laboratory of General and Organic Chemistry University of Liege

It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.

关键词： potato flour thermo-mechanical properties viscoelasticity rheofermentometer texture properties antioxidant activity

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Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt

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Food Bioscience 2022年第3期47卷 442-449页

作者： Xinqi Zhao Ming Cheng Cunfang Wang Hua Jiang Xiaoning Zhang College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences)Jinan250353China Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China

The objective of this study was to evaluate the changes on flavor and quality characteristics of goat yogurt during storage with the addition of dairy bioactive peptides and a mixture of lotus seed and lily bulb *** the addition of dairy bioactive peptides and lotus seeds/lily bulb powder resulted in a fermentation time reduction,water holding capacity(WHC)improvement,and inhibition of post-acidification of goat yogurt during storage.A total of 50 volatile flavor components were detected in the goat milk yogurt samples,and the addition of the above two supplements were shown to be effective in improving the flavor and the textural properties of the goat milk yogurt during *** group added with lotus seeds/lily bulb powder showed the best WHC and textural properties,followed by the group added with dairy bioactive peptides alone and the group with both *** addition of both supplements was found to be useful in making up for the two defects of goat yogurt,prolonged fermentation and soft ***,dairy bioactive peptides and lotus seeds/lily bulb powder are recommended to be added to goat yogurt as nutritional supplements.

关键词： Lotus seeds/lily bulb powder Dairy bioactive peptides Goat yogurt GC-IMS texture properties

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3D printing properties and printability definition of Pennahiaargentata surimi and rice starch

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Food Bioscience 2022年第4期48卷 283-299页

作者： Gaoshang Li Junqi Zhan Zhiheng Hu Jiayin Huang Xunyu Luo Jianchu Chen Chunhong Yuan Koichi Takaki Yaqin Hu Institute of Food Engineering College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhou310058ZhejiangChina College of Food Science and Engineering Hainan Tropical Ocean UniversityMarine Food Engineering Technology Research Center of Hainan ProvinceCollaborative Innovation Center of Marine Food Deep ProcessingSanya572022China Department of Food Production and Environmental Management Faculty of AgricultureIwate UniversityUeda 4-3-5Morioka020-8551Japan Faculty of Science and Engineering Iwate UniversityUeda 4-3-5Morioka020-8551Japan School of food science and biotechnology Zhejiang Gongshang UniversityHangzhou310000ZhejiangChina

Correlation of related factors(texture,gel strength,rheological properties)were analyzed for better characterize 3D material ***,printability calculation formula also was established to represent material *** argentata surimi shown best plasticity with 78%moisture content and 20%rice starch ***,starch and carrageenan increased gel strength,yield stress of surimi and starch respectively,which brought better mechanical strength and supporting *** also affected viscosity of surimi(increasing)and starch(decreasing),which brought better fluidity and adhesion respectively,resulting in good printability,especially starch(8%)-surimi,carrageenan(0.5%)-*** on their interaction relationships,3D printability equation of printing inkswas established their relevance and corresponding unified *** judge the printability of same materials under different conditions were consistent with real print *** could provide methods for judging material printability by specific values and promote the application and spread of 3D materials.

关键词： 3D print texture properties Gel strength Rheological properties Printability equation

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Development of Bean Dreg Bread and Quality Evaluation

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Agricultural Science & Technology 2016年第9期17卷 2207-2208,2215页

作者：杨玉红陈银霞鹤壁职业技术学院河南鹤壁458030

The research compared differences between bean dreg breads and common breads from perspectives of sensory quality, texture and taste.

关键词： Bean dreg bread Quality evaluation texture properties

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