Effect of Stearoyl Lactate Calcium-Sodium as Promising Improvers for Wheat Bread

被引：0

作者：

Zhang, Junhe ^{[1
]}

Zeng, Jie ^{[1
]}

Li, Guanglei ^{[1
]}

Gao, Haiyan ^{[1
]}

机构：

[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China

来源：

ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3 | 2012年 / 554-556卷

关键词：

stearoyl lactate calcium -sodium; dough; bread quality;

D O I：

10.4028/www.scientific.net/AMR.554-556.1406

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effects of stearoyl lactate calcium -sodium (CSL-SSL) as improvers on the textural properties of dough and bread was investigated. It was found that CSL-SSL at 0.04% (w/w) of the flour weight produced better quality of bread. Texture analysis showed that the hardness, chewiness, gumminess degree of the dough and bread reduced and the flexibility and adhesion increased greatly. This results indicated CSL-SSL could greatly improve the quality of dough and bread. Determination of the microstructure further demonstrated the emulsifier CSL-SSL might promote the link of starch and protein and which could strengthened the gluten network structure.

引用

页码：1406 / 1409

页数：4

共 39 条

[31] Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread
Toumi, Oumayma
Conte, Paola
da Silva, Aida Maria Goncalves Moreira
Barroca, Maria Joao
Fadda, Costantino
[J]. JOURNAL OF FUNCTIONAL FOODS, 2022, 99
[32] DIFFERENTIAL SCANNING CALORIMETRY STUDIES ON WHEAT-STARCH GLUTEN MIXTURES .2. EFFECT OF GLUTEN AND SODIUM STEAROYL LACTYLATE ON STARCH CRYSTALLIZATION DURING AGING OF WHEAT-STARCH GELS
ELIASSON, AC
[J]. JOURNAL OF CEREAL SCIENCE, 1983, 1 (03) : 207 - 213
[33] The absorption of insulin from the gastrointestinal tract I. The effect of calcium lactate, sodium bicarbonate and blood serum in depancreatized dogs
Eaton, AG
Murlin, JR
[J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1933, 104 (03): : 636 - 649
[34] THE EFFECT OF CALCIUM AND SODIUM HYDROXIDES AND OF SODIUM ACRYLATE ON THE FERMENTATION AND DIGESTIBILITY INVITRO OF ENSILED WHOLE-CROP WHEAT AND BARLEY HARVESTED AT DIFFERENT STAGES OF MATURITY
BOLSEN, KK
TETLOW, RM
WILSON, RF
[J]. ANIMAL FEED SCIENCE AND TECHNOLOGY, 1983, 9 (01) : 37 - 47
[35] EFFECT OF SODIUM TO CALCIUM ACTIVITY RATIO AND RESIDUAL SODIUM-CARBONATE IN IRRIGATION WATER ON PHYSICOCHEMICAL PROPERTIES OF THE HAPLUSTALFS AND PERFORMANCE OF WHEAT (TRITICUM-AESTIVUM L)
SINGH, L
TOTAWAT, KL
[J]. ANNALS OF ARID ZONE, 1994, 33 (01) : 23 - 27
[36] Exogenous calcium-alleviating effect on sodium salt-induced phytotoxicity associated with changes in photosynthetic characteristics of wheat seedlings
Zhang, Y.
Liu, G. M.
Wang, Z. F.
Zhang, A. M.
Yang, Y. L.
[J]. PHOTOSYNTHETICA, 2024, 62 (01) : 16 - 26
[37] The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
Buresova, Iva
Masarikova, Lucie
Hrivna, Ludek
Kulhanova, Sona
Bures, David
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 68 : 659 - 666
[38] The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage
Muhlisin
Kang, Sun Moon
Choi, Won Hee
Lee, Keun Taik
Cheong, Sung Hee
Lee, Sung Ki
[J]. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2013, 26 (01): : 134 - 142
[39] Technical note: Effect of delayed analysis of cooled lithium-heparinized whole blood on the stability of ionized calcium, ionized magnesium, sodium, potassium, chloride, glucose, and lactate in samples from dairy cows
Menta, P. R.
Batchelder, T. A.
Neves, R. C.
[J]. JOURNAL OF DAIRY SCIENCE, 2020, 103 (06) : 5509 - 5513

← 1 2 3 4 →