甲基纤维素
食品科学
淀粉
马铃薯淀粉
化学
网络结构
面筋
纤维素
聚乙烯醇
无麸质
羟丙基纤维素
材料科学
有机化学
聚合物
机器学习
计算机科学
作者
Xueting Chen,Jingyan Gao,Geng Cao,Shule Guo,Dingning Lu,Bingbing Hu,Zuoqian Yang,Yi Tong,Chengrong Wen
标识
DOI:10.1515/ijfe-2022-0227
摘要
Abstract Different methods are often used to make gluten-free (GF) bread to get better bread characteristics. To explore the effects of emulsifiers and hydrocolloids on the characteristics of GF dough, different esterification levels of propylene glycol alginate (PGA), hydroxypropyl methyl cellulose (HPMC), flaxseed gum with (FG) different molecular weight, and the binary blends of HPMC/PGA and FG/PGA were added to GF dough, made with potato starch and potato protein in a ratio of 6:4. The results showed that the potato GF dough with FG and FG/PGA obtained a higher viscoelasticity than the other doughs. HPMC and FG promoted to the formation of network structure, but the network structure formed by PGA and their combination was more developed. It was found that all PGA, HPMC, FG and their combination could improve the softness of GF breads. The results provided a basis for optimizing the quality of potato GF bread.
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