Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread
The addition of surfactin improved the quality of steamed bread through stabilizing the gluten network structure and improving storage properties, presenting it as a promising natural, multifunctional food additive for flour product innovation. © 2024 Society of Chemical Industry.
Authors
- Jiai Yan (ORCID: https://orcid.org/0000-0003-1720-6278)
- Y. Victor Wu (ORCID: https://orcid.org/0009-0001-0371-1882)
- Dengdeng Li
- Zhongkai Zhou (ORCID: https://orcid.org/0000-0002-1595-0039)
- Xinyue Wei
- Huifang Wang (ORCID: https://orcid.org/0000-0002-4835-4946)
Institutions
- Shihezi University (CN)
- Tianjin University of Science and Technology (CN)
- Charles Sturt University (AU)
- Tianjin Food Group (China) (CN)
- Wuxi Fourth People's Hospital (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-12
- DOI
- https://doi.org/10.1002/jsfa.14078
- Citations
- 6
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.86
Funders
- Tianjin University of Science and Technology