Effects of composite improvers on storage stability of multi-grain bread premix

Effects of composite improvers on storage stability of multi-grain bread premix

Multi-grain bread premix (MBP), prepared from wheat, oat and chickpea flour, showed lower glycemic index, while susceptible to quality deterioration during storage. Effects of composite improvers on the improved MBP (IMBP) were investigated based on accelerated shelf-life testing at 50 °C. Composite...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food measurement & characterization 2024-09, Vol.18 (9), p.7819-7829
Hauptverfasser: Miao, Jinxu, Zhai, Yueying, Trang, Le Thi Huyen, Zhou, Jun, Li, Shuang, Li, Jinjing, Wu, Jinhong, Wang, Faxiang, Liu, Yongle, Li, Xianghong
Format: Artikel
Sprache:eng
Schlagworte:
Accelerated tests
acid value
Bread
breads
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickpeas
Engineering
fatty acid composition
Fatty acids
flour
Food Science
Glycemic index
Grain
hardness
hydrolysis
Lipids
oats
Original Paper
Oxidation
Polyunsaturated fatty acids
Shelf life
Specific volume
Storage stability
storage time
viscosity
Water absorption
water uptake
wheat
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Multi-grain bread premix (MBP), prepared from wheat, oat and chickpea flour, showed lower glycemic index, while susceptible to quality deterioration during storage. Effects of composite improvers on the improved MBP (IMBP) were investigated based on accelerated shelf-life testing at 50 °C. Composite improvers helped the IMBP to be resistant to starch ageing significantly ( P  
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-024-02767-5