Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch... Food Chemistry 239 (2018) 1064–1074 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour a,b,c a,⇑ a a a,b b Xingli Liu , Taihua Mu , Hongnan Sun , Miao Zhang , Jingwang Chen , Marie Laure Fauconnier Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 2 Yuanmingyuan West Road, Haidian, Beijing 100193, PR China Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China ar ti c l e i nf o ab stra ct Article history: The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), Received 29 March 2017 xanthan gum (XG), and apple pectin (AP)) at different concentrations on dough thermo-mechanical prop- Received in revised form 4 July 2017 erties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results Accepted 10 July 2017 showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 Available online 11 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.047
Publisher site
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Abstract

Food Chemistry 239 (2018) 1064–1074 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour a,b,c a,⇑ a a a,b b Xingli Liu , Taihua Mu , Hongnan Sun , Miao Zhang , Jingwang Chen , Marie Laure Fauconnier Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 2 Yuanmingyuan West Road, Haidian, Beijing 100193, PR China Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China ar ti c l e i nf o ab stra ct Article history: The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), Received 29 March 2017 xanthan gum (XG), and apple pectin (AP)) at different concentrations on dough thermo-mechanical prop- Received in revised form 4 July 2017 erties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results Accepted 10 July 2017 showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 Available online 11

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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