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Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough

In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farino...

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Main Author: Sim , Sze Yin
Format: Thesis
Language:English
Published: 2011
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf
http://eprints.usm.my/42648/
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spelling my.usm.eprints.42648 http://eprints.usm.my/42648/ Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough Sim , Sze Yin T1-995 Technology(General) In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough. 2011-07 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf Sim , Sze Yin (2011) Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Sim , Sze Yin
Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
description In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough.
format Thesis
author Sim , Sze Yin
author_facet Sim , Sze Yin
author_sort Sim , Sze Yin
title Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_short Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_full Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_fullStr Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_full_unstemmed Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_sort effects of cryostabilizers and cryoprotectant on frozen chinese steamed bread dough
publishDate 2011
url http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf
http://eprints.usm.my/42648/
_version_ 1643710536949432320
score 13.211869

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