Partager

Effets d'additifs divers sur la cryoconservation des pâtes.

[In Chinese. / En chinois.]

Auteurs : LIU J., ZHOU X., SU P., et al.

Type d'article : Article

Résumé

Glass conservation and cryopreservation of the dough without additives was conducted, respectively, and glass preservation of the dough with additives was performed. The quality of the preserved dough was tested by cooking experiment, sensory testing and scanning electron microscopy. The results indicate that the glass preservation can improve the quality of the preservation of frozen dough significantly; additives can effectively improve the quality of the preservation of the dough and adding trehalose can reduce dry matter loss rate clearly; water gathering is not obvious by adding monoglyceride fat and gelatin; ascorbic acid and trehalose can contribute to the uniform water distribution in the freezing process, reducing crystal and recrystal; adding NaCl can lead to better network structure of gluten.

Documents disponibles

Format PDF

Pages : pp. 55-58

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : [In Chinese. / En chinois.]
  • Identifiant de la fiche : 2009-2103
  • Langues : Chinois
  • Source : Journal of Refrigeration - vol. 30 - n. 126
  • Date d'édition : 04/2009

Liens


Voir d'autres articles du même numéro (4)
Voir la source

Indexation