Chitosan based edible films and coatings: A review

Lipids in bread making: Sources, interactions, and impact on bread quality

Influence of ingredients and chemical components on the quality of Chinese steamed bread.

Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level.

https://repositorium.sdum.uminho.pt/bitstream/1822/11278/1/Pereira_Biomacromolecules.pdf

Effects of electric fields on protein unfolding and aggregation: influence on edible films formation.

Effects of different heating methods on the production of protein–lipid film

Diacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the rheological properties of dough were complex. Water absorption ratio of CSB dough decreased slightly, while that of bread dough increased slightly. But gas retention and structure improved and gluten strength increased for both CSB and bread doughs after DATEM was added. The studies also showed that structure, elasticity, tenacity, and whiteness of CSB were improved, but specific volume was almost unchanged. The structure, color, and smoothness were significantly improved for bread, and specific volume increased compared with the control. The optimal quantities of...

Zhang Xiujin

Papers

Effects of different heating methods on the production of protein–lipid film

Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread