Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread
نویسندگان
چکیده
منابع مشابه
Extensional Rheology of Bread Dough
We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...
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The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...
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A soluble viscous protein was purified from yam (Dioscorea opposita Thunb.) tuber mucilage tororo by chromatographic steps, and its functional properties were estimated. The purified dioscorin having the molecular weight of about 200 kDa exhibited high scavenging activities against hydroxyl radicals (IC50 = 195.1 microg/ml) and superoxide anion radicals (IC50 = 92.7 microg/ml). Moreover, it sho...
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wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9030256