Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100691

Jianfei Zhu , Tingting Huang , Xiaomei Chen , Dongling Tian

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Abstract

In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.

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香兰素共轭壳聚糖稳定乳剂对面团和面包特性的影响

本研究调查了壳聚糖-香兰素席夫碱乳剂（CSVAEs）对面团和面包特性的影响。结果表明，CSVAEs 嵌入面筋中，面团的粘弹性和机械强度随 CSVAEs 浓度、α-螺旋和 β-倍含量的增加而逐渐增加，面团中的弹性结构也随之增加。对面包的基本特性进行测定后发现，低浓度的 CSVAEs 能有效改善面包的质量并减缓面包的凝结速度。随着贮藏时间的延长，CSVAEs 对面包水分损失率、硬度和回弹性的影响较小，而对抑制面包酸度的影响较大。添加 CSVAE 可减缓细菌和霉菌的增加，延长面包的保质期。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.