ASIA unversity:Item 310904400/8745
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 90429/105609 (86%)
造访人次 : 10285760      在线人数 : 89
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 查询小技巧:
  • 您可在西文检索词汇前后加上"双引号",以获取较精准的检索结果
  • 若欲以作者姓名搜寻,建议至进阶搜寻限定作者字段,可获得较完整数据
  • 进阶搜寻


    题名: Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
    作者: Shyu, Yung-Shin;Hwang, Jean-Yu;Hsu, Cheng-Kuang
    贡献者: Department of Health and Nutrition Biotechnology
    关键词: Carboxylic acids;Differential scanning calorimetry;Rheology;Scanning electron microscopy;Thermodynamic properties;Farinography;Gamma;-Polyglutamic acid;Wheat bread;Wheat dough
    日期: 2008
    上传时间: 2010-04-08 18:21:25 (UTC+8)
    出版者: Asia University
    摘要: The rheological and thermal properties of wheat dough with the addition of γ-polyglutamic acid (PGA) (0.5, 1.0, 5.0 g kg<sup>-1</sup>, w/w) was evaluated by the measurements of farinography, rapid visco analysis and differential scanning calorimetry. Adding 5.0 g kg<sup>-1</sup> PGA in wheat dough increased the mixing stability and raised the pasting temperature from 75.8 to 84.4 °C, but decreased the peak viscosity and breakdown. The water holding capacity of wheat dough increased with the addition of 5.0 g kg<sup>-1</sup> of PGA. At 5.0 g kg<sup>-1</sup> level, PGA caused significant declines in the enthalpy, onset and peak temperatures of ice-melting transition of wheat dough. Scanning electron microscopy showed that wheat bread with the addition of 1.0 and 5.0 g kg<sup>-1</sup> PGA exhibited microstructures with smoother surfaces. During storage, PGA retarded the staling process of wheat bread. © 2007 Swiss Society of Food Science and Technology.
    關聯: LWT - Food Science and Technology 41:982-987
    显示于类别:[食品營養與保健生技學系] 期刊論文


    档案 描述 大小格式浏览次数
    181.doc30KbMicrosoft Word306检视/开启


    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈