Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread
Mengmei Ma, Taihua Mu, Hongnan Sun, Liang Zhou
Topics & Concepts
Steamed breadFood scienceChemistryRetrogradation (starch)AmylaseLipaseWater activityXanthan gumWater contentStarchEnzymeRheologyMaterials scienceBiochemistryAmyloseComposite materialGeotechnical engineeringEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging