Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

2019 ◽  
Vol 43 (8) ◽  
Author(s):  
Shengxiang Gong ◽  
Danlu Yang ◽  
Qiaoyu Wu ◽  
Shaoyun Wang ◽  
Zhong Fang ◽  
...  
Keyword(s):  
Frozen Dough ◽  
Potato Bread

Thermal-aggregation behavior of gluten in frozen dough induced by ε−poly−L−lysine treated yeast

2021 ◽  
pp. 129985
Author(s):  
Lu Lu ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Jun-Jie Xing ◽  
Ke-Xue Zhu
Keyword(s):  
Aggregation Behavior ◽  
Thermal Aggregation ◽  
Frozen Dough

scholarly journals A Kinetic Study on Staling of White Bread Made by Frozen Dough Method.

1999 ◽  
Vol 46 (4) ◽  
pp. 212-219 ◽  
Author(s):  
Hiroaki YAMAUCHI ◽  
Yasunori ICHINOSE ◽  
Kanenori TAKATA ◽  
Norio IRIKI ◽  
Takeo SHIIINA ◽  
...  
Keyword(s):  
Kinetic Study ◽  
White Bread ◽  
Frozen Dough

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough

2016 ◽  
Vol 137 ◽  
pp. 147-153 ◽  
Author(s):  
Han Tao ◽  
Pei Wang ◽  
Fengfeng Wu ◽  
Zhengyu Jin ◽  
Xueming Xu
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Wheat Starch ◽  
Starch Granules ◽  
Frozen Dough

scholarly journals Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

2016 ◽  
Vol 37 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Jesús E. GERARDO-RODRÍGUEZ ◽  
Benjamín RAMÍREZ-WONG ◽  
Ana I. LEDESMA-OSUNA ◽  
Concepción L. MEDINA-RODRÍGUEZ ◽  
Refugio ORTEGA-RAMÍREZ ◽  
...  
Keyword(s):  
Freezing Rate ◽  
Bread Quality ◽  
Frozen Dough ◽  
Dough Properties

Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

2003 ◽  
Vol 80 (6) ◽  
pp. 773-780 ◽  
Author(s):  
R. Sharadanant ◽  
K. Khan
Keyword(s):  
Frozen Dough

scholarly journals Express Method for Colorimetric Determination of Wheat Flour Contamination with Bac. Subtilis Spores

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 11-17
Author(s):  
Natalia Zavorokhina ◽  
Natalya Pankratyeva ◽  
Ekaterina Kryukova
Keyword(s):  
Bacillus Subtilis ◽  
Wheat Flour ◽  
Raw Materials ◽  
Wheat Bread ◽  
Colorimetric Determination ◽  
Express Method ◽  
Color Changes ◽  
Causative Agents ◽  
Potato Bread

The causative agents of potato disease are spore-forming bacteria belonging to the subspecies Bacillus subtilis ssp. mesentericus (potato bacillus), common in nature (soil, air, plants). The causative agent of potato bread disease (Bacillus subtilis ssp. mesentericus) develops in the wheat bread crumb. The affected bread loses its natural taste and aroma first, then a peculiar sweet smell appears. The crumb becomes sticky, while breaking there are mucous, stretching threads. The crumb color changes: yellow-brown and pinkish-dirty spots. When the disease develops, the bread turns into a dark layered mass with a sharp specific smell and unpleasant taste. To prevent potato bread disease (PBD), it is necessary to control raw materials and finished products in order to detect their microbiological contamination. To determine the presence of bacteria that causes potato bread disease, a man can use different methods, which are usually divided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. In all four groups of methods, there is no single method for analyzing the PBD pathogens detection, that would be easily reproduced in any laboratory and would have the correctness of evaluating the results obtained. The workers of the Food Technology Department of the Ural State University of Economics have developed an express method for colorimetric determination of wheat flour contamination with Bac. Subtilis spores based on the erythrodextrins content in it, which give a red-brown staining when interacting with an iodine solution. The advantages of the improved method for determining PBD are: a) speed and expressiveness; b) the possibility of both qualitative and quantitative determination of Bac. Subtilis in flour in order to predict the PBD occurrence in wheat flour bread.

scholarly journals Effect of Steamed Potato Bread Intake on Glucose, Lipids, and Urinary Na+ and K+: A Randomized Controlled Trial with Adolescents

2020 ◽  
Vol 17 (6) ◽  
pp. 2096
Author(s):  
Haiquan Xu ◽  
Yanzhi Guo ◽  
Shijun Lu ◽  
Yunqian Ma ◽  
Xiuli Wang ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Randomized Controlled Trial ◽  
Systolic Blood Pressure ◽  
Total Cholesterol ◽  
Controlled Trial ◽  
Intervention Group ◽  
High Density Lipoproteins ◽  
Control Group ◽  
Randomized Controlled ◽  
Potato Bread

Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has recently become one of China’s staple foods. A randomized controlled trial was designed to evaluate the effect of steamed potato bread consumption on Chinese adolescents. Four classes from a high school were randomly selected and assigned to the intervention group (two classes) or control group (two classes). The steamed wheat bread (100% raw wheat flour) and potato bread (raw wheat flour to cooked potato flour ratio of 3:7) were provided to the control group and intervention group as staple food once a school day for 8 weeks, respectively. Compared with the control group, the intervention group had significant net changes in systolic blood pressure (4.6 mmHg, p = 0.010), insulin (−4.35 mIU/L, p < 0.001), total cholesterol (−0.13 mmol/L, p = 0.032), and high-density lipoproteins cholesterol (−0.07 mmol/L, p = 0.010). The urinary level of Na+/K+ did not differ between the groups. In conclusion, the intake of steamed potato bread for 8 weeks resulted in positive effects on the total cholesterol and insulin profiles but a negative effect on the systolic blood pressure and high-density lipoproteins cholesterol of adolescents.

Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough

2021 ◽  
Vol 343 ◽  
pp. 128440
Author(s):  
Lu Lu ◽  
Jun-Jie Xing ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Frozen Dough ◽  
Freeze Thaw
Sign in / Sign up

Export Citation Format

Share Document