Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Chinese Institute of Food Science and Technology》 2014-12
Add to Favorite Get Latest Update

Using the Low-field NMR to Study the Formation of Gluten Network Structure of Kelp Dough

Li Yan;Lin Xiangyang;Ye Nanhui;Wu Jia;Roger Ruan;College of Biological Science and Technology,Fuzhou University;Department of Bioproducts and Biosystems Engineering,University of Minnesota,St. Paul,MN 55108,USA.;  
We studied the effect of the addition of kelp thick liquid, the speed and time of kneading dough on the formation of gluten network structure of kelp dough by using the low-field nuclear magnetic resonance(NMR) and its imaging technology combined with environment scanning electron microscope(ESEM). By using the relaxation time T21 and proton density M21 as the main index, the process of kneading dough was optimized. The optimum conditions for the process of kneading dough were as follows: the desired ratio of the mass of kelp thick liquid and flour was in 1 ∶2, the speed of kneading dough was 190 r/min and the time of kneading dough was 18 min. This study gives us a further insight into how kneading dough effects the formation of gluten network structure of kelp dough.
【CateGory Index】: O657.2;TS254.58
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved