期刊
FOOD CHEMISTRY
卷 368, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130853
关键词
Konjac glucomannan; Dough; Rheological property; Textural property; Steamed bread
资金
- Key R & D and Promotion Project of Henan Province [202102110129]
- SRTP [2020153]
- SRTP of Henan University of Science and Technology [2020151]
The viscosity of konjac glucomannan (KGM) affects the stability and fluidity of dough, consequently impacting the quality of steamed bread. Different types of KGM have varying effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread.
Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.
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