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Damat,Damat; Setyobudi,Roy Hendroko; Soni,Peeyush; Tain,Anas; Handjani,Hany; Chasanah,Uswatun. |
ABSTRACT Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cryoprotectant; Frozen dough; Resistant fiber; Retrogradation; Shelf life. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100405 |
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FENG,Nianjie; TANG,Shimiao; ZHOU,Mengzhou; LV,Zhejuan; CHEN,Yuanyuan; LI,Panheng; WU,Qian. |
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Niangao (rice cake); Retrogradation. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810 |
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TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, N. A. de; JESUS NETA, P. de; OLIVEIRA, L. A. de. |
A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente cozidos ou na forma de farinhas devido ao seu elevado teor de amido, constituindo assim uma oportunidade interessante para uso como ingrediente na indústria alimentícia. O objetivo deste trabalho foi caracterizar o amido extraído de 12 genótipos, dentre plátanos e bananas, pertencentes ao banco ativo de germoplasma da Embrapa. Os amidos apresentaram teor considerável de amilose (29,7% a 37,8%), baixos teores de fósforo (0,01% a 0,03%) e de lipídios (< 0,1%), larga faixa de temperatura de gelatinização (66,9 ºC a 90,8 ºC), estrutura granular heterogênea com... |
Tipo: Folhetos |
Palavras-chave: Food technology; Amylose; Pasting properties; Retrogradation; Ingredients; Viscosity. |
Ano: 2020 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1128743 |
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WON,Chuin; JIN,Yong Ik; CHANG,Dong-Chil; KIM,Misook; LEE,Youngseung; GANESAN,Palanivel; LEE,Yun-Kyung; CHANG,Yoon Hyuk. |
Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Potato starch; Octenyl succinic anhydride; Rheological property; Pasting property; Retrogradation. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321 |
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Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩. |
White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The... |
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Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation. |
Ano: 2014 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300 |
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