A5032009383- Food composition and properties
- GABA and Rice Research
- Polysaccharides and Plant Cell Walls
- Food Quality and Safety Studies
- Advanced Cellulose Research Studies
Jiangsu University of Science and Technology
2022-2025
Gluten-free rice bread made from japonica finds challenge in achieving a good shape and structure, presenting significant obstacle the baking industry. This study aims to improve quality of with flour by hot extrusion treatment (without additives). The effects on amylose content, gelatinization degree, hydration capacity, short-range molecular ordering, microstructure were investigated. results show that content extruded increased 12.43% degree it 13.23 times, showing disrupted starch...
Summary Effects of a novel category hydrocolloid (Bacterial cellulose, BC) on physicochemical and fermentation properties frozen dough were studied to address the reduction in baking performance due refrigeration. The addition BC reduced free thiol content inhibited de‐polymerisation degree glutenin macropolymers, resulting enhanced emulsifying activities dough, when amount was added up 0.1 g 100 −1 wheat flour (dry basis). Further supplement hurt these attributes competition for water...