食品科学
超声
面筋
淀粉
发酵
馒头
马铃薯淀粉
流变学
化学
材料科学
复合材料
色谱法
作者
Min Zhang,Wenjing Suo,Yuxin Deng,Lijun Jiang,Mingming Qi,Yao Liu,Luxia Li,Chenjie Wang,Hui Zheng,Hongjun Li
标识
DOI:10.1016/j.ultsonch.2022.105912
摘要
Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation to prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which was compared with SB-50% SPP without ultrasonic treatment. The dough rheology, starch-gluten network, texture characteristics and sensory quality of steamed bread with different ultrasonic power densities (UPDs) were investigated. Dough samples at UPD of 22.5 W/L showed optimal viscoelasticity. The microstructure images exhibited that the content of starch particles wrapped in the gluten network increased significantly after sonication. In addition, the reduction in free sulfhydryl (SH) content and increase in wet gluten content after ultrasonic treatment led to significantly improved dough extensibility (p < 0.05). Results exhibited that the specific volume of SB-50% SPP increased by 13.93% and the hardness decreased by 21.96% compared with the control under UPD of 22.5 W/L. This study suggested that the application of ultrasound as a green technology to dough fermentation could lead to SB-50% SPP with good quality and sensory characteristics.
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