The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

The effects of the addition of 0−3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ab...

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Bibliographic Details
Main Authors: Jianjun Zhou, Yuan Ke, Francisco J. Barba, Shensheng Xiao, Xianqin Hu, Xinguang Qin, Wenping Ding, Qingyun Lyu, Xuedong Wang, Gang Liu
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Foods
Subjects:
cyclodextrin
prebaked bread
texture
mixolab
DSC
Online Access:https://www.mdpi.com/2304-8158/8/5/174

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