Original paper
Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread
Abstract
This work investigated the effects of the addition of different concentrations (0–3.0 wt%) of β-cyclodextrin (β-CD) on the properties of wheat dough and prebaked bread. Dough tensile test results and scanning electron microscopy revealed that the addition of 0.5–1.5 wt% β-CD enhanced dough tensile strength and promoted gluten formation. The addition of 2.0–3.0 wt% β-CD, however, failed to improve gluten network formation. Fourier transform...
Paper Details
Title
Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread
Published Date
Jan 24, 2019
Journal
Volume
14
Issue
2
Pages
173 - 181
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Notes
History