Academic Journal
Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread
| العنوان: | Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread |
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| المؤلفون: | GAO Kun, WEI Min, WANG Li-ping, LI Xiao-ning, TAN Bin |
| المصدر: | Liang you shipin ke-ji, Vol 31, Iss 5, Pp 93-100 (2023) |
| بيانات النشر: | Academy of National Food and Strategic Reserves Administration, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | wheat, sprouted degree, whole wheat bread, quality, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of whole wheat bread were assessed, including the specific volume, weight loss rate, color, moisture content, texture quality and sensory quality. The addition of sprouted whole wheat flour (50% and 100%) in whole wheat bread was investigated. The results showed that the quality of whole wheat bread was significantly improved by controlling the sprouted degree of whole wheat flour (revealing stage) compared with the unsprouted group. This study aimed at providing reference for realizing precision control production and product application development of sprouted whole wheat as raw materials, which could provide an important guidance for the future development, and high value utilization of sprouted whole wheat. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230514; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2023.05.011 |
| URL الوصول: | https://doaj.org/article/5ef647e96eb746dd91c969696dc46cd0 |
| رقم الانضمام: | edsdoj.5ef647e96eb746dd91c969696dc46cd0 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2023.05.011 |