期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1997
卷号：43
期号：5
页码：591-600
DOI：10.3177/jnsv.43.591
出版社：Center for Academic Publications Japan
摘要：The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and relaxation time than that not containing DHA powder (control). Farinography revealed that DHA powder alone did not decrease the arrival and development times more than those of the control, but increased the stability time significantly. There was no considerable change in the gelatinization temperature or enthalpy of starch in the dough. The size of gas cells in crumbs baked with the DHA powder increased slightly. DHA powder suspension did not appreciably decompose on heating at 120°C for 30 min, nor in the fermentation or baking processes in a home baker.
关键词：microcapsulated docosahexaenoic acid powder;calcium glu-conate;viscoelasticity of dough;staleness of bread;image analysis of bread crumbs
