Rheological properties and bread quality of frozen yeast-dough with added wheat fiber

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• 作者：Vivian Adams ; Sanaa M Ragaee and El-Sayed M Abdel-Aal
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：15 January 2017
• 年：2017
• 卷：97
• 期：1
• 页码：191-198
• 全文大小：820K
• ISSN：1097-0010

文摘

The rheological characteristics of frozen dough are of great importance in bread-making quality. The effect of addition of commercial wheat aleurone and bran on rheological properties and final bread quality of frozen dough was studied. Wheat aleurone (A) and bran (B) containing 240 g kg⁻¹ and 200 g kg⁻¹ arabinoxylan (AX), respectively, were incorporated into refined wheat flour at 150 g kg⁻¹ substitution level (composite A and B, respectively). Dough samples of composite A and B in addition to two reference dough samples, refined flour (ref A) and whole wheat flour (ref B) were stored at −18°C for 9 weeks.