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:
Online Access:http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf
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spelling my-usm-ep.426482019-04-12T05:26:32Z Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough 2011-07 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 http://eprints.usm.my/42648/ http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution Universiti Sains Malaysia
collection USM Institutional Repository
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
qualification_level Master's degree
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
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri
publishDate 2011
url http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf
_version_ 1747821088986890240