2篇
您的检索式：作者名="Scott R.Bean"
|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | 高粱食品:一种古老作物带来新的健康(英文)显示文摘高粱是一种古老的作物初次被驯化于非洲,并在公元前3000年左右推广到了世界各地。高粱是一种抗旱的谷类作物,生长在其它作物无法生存的半干旱气候条件下,在2002年世界高粱产量达到5450万公吨。美国高粱年产量可达1300~1500万公吨左右,其中30%~50%用于出口,在西方国家中用高粱喂养动物已非常普遍,大约世界高粱产量的40%被用于作为非洲和印度等国家人民的食物。在美国对于患有腹乳糜泻疾病无法适应面筋蛋白的人已经用白色食品级的杂交作物生产出运用于无小麦产品作为食用,不能食用小麦或其它谷类作物比如黑麦,大麦,他们提供了些刺激性小的面粉已成为用于制造无小麦食品的原料。当高粱缺乏面筋时,高粱粉便不能生产有黏性和弹性的生面团,因此蛋奶糊配方被用于制造高粱产品,包括面包威化饼干、面条和比萨饼皮,这些原来都是由面粉制成。研究表明,高粱系生产高质量食物,因此种植高粱将被用于改善提高食物质量,最近一些研究表明由于这种古老作物包括含有二十烷醇(policosanols)的多酚复合物和高粱蜡的高抗氧化水平,可能对健康有独特的益处,对于保护心血管的健康至关重要。尤其在把小麦作为主要食物的西方世界,对于给患有腹乳糜泻疾病的人们提供了健康稳定的主食是一个挑战。因此高粱这种古老的作物作为21世纪? | Okkyung Kim Chung Scott R.Bean Seok-Ho Park | 2004 | 食品科学2004，25，10： | 9 |
| 2 | Textural and functional analysis of sorghum flour cookies as ice cream inclusions显示文摘Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts. | J.S.Myers Scott R.Bean F.M.Aramouni X.Wu K.A.Schmidt | 2023 | Grain & Oil Science and Technology2023，6，2： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员