สืบค้นงานวิจัย
Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology
Suwannarong S. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology
ผู้แต่ง / หัวหน้าโครงการ (EN): Suwannarong S.
บทคัดย่อ (EN): This research aimed to investigate the optimum levels of yeast β-glucan and additional water, and chilled storage time for producing chilled bread using response surface methodology. Yeast β-glucan, a natural hydrocolloid extracted from yeast cell wall, possesses not only functional properties but also human health benefits to be used in food products. A Box–Behnken design with three independent variables (yeast β-glucan, additional water, and chilled storage time) and three levels was used to develop models for the different characteristic responses. Superimposition of contour plots of the significant responses (spread ratio, crumb color L* and b* values, crumb hardness and cohesiveness, and moisture content) was performed to obtain the optimum chilled bread formula. Using the qualities of one-day-on-shelf commercial bread as a reference, the optimum chilled bread contained 0.28% yeast β-glucan and 11.69% additional water (wheat flour basis) with 4 days chilled storage. The optimum chilled bread had superior qualities to the basic formula bread at 4 days of chilled storage. The bread staling during chilling can be retarded by incorporating yeast β-glucan and additional water in the bread formula. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-85062773866&doi=10.1007%2fs11694-019-00085-9&partnerID=40&md5=e50a4f891c86242ab6c7f4dd4a72f1e8
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Food products
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Suwannarong S.. "Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology". ไม่ระบุหน่วยงาน. ม.ป.ป.

Suwannarong S.. "Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



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Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology
Suwannarong S.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology In vitro assessment of Ag-TiO 2 /polyurethane nanocomposites for infection control using response surface methodology การประหยัดพลังงานระบบ Evaporative Cooling ของโรงเรือนกระจกโดยใช้ Chilled Water Night Cooling The effects of storage temperature and storage time on the somatic cell count of Anatolian buffaloes (Buffalo Bulletin,38(2)) Assessing Water Availability in PoKo Catchment using SWAT model The effects of feeding immunostimulant β-glucan on the immune response of Pangasianodon hypophthalmus Effect of different levels of yeast culture on digestibility, nitrogen balance and ruminal characteristics in buffalo bulls (Buffalo Bulletin (Thailand),36(4)) Development of the cost and time saving Zika virus detection method by real time RT-PCR in response for 2016 outbreak in Thailand An evaluation of strategies to mitigate surface water quality using riparian wetland in Da Tam watershed, Lam Dong province, Vietnam: A preliminary result Assessment of non-revenue water situation in mandalay city: Response to the management of sustainable water supply system in Mandalay city
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