Effects of Composite Improvers on Storage Stability of Multi-Grain Bread Premix

Journal of Food Measurement and Characterization（2024）

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摘要

Multi-grain bread premix (MBP), prepared from wheat, oat and chickpea flour, showed lower glycemic index, while susceptible to quality deterioration during storage. Effects of composite improvers on the improved MBP (IMBP) were investigated based on accelerated shelf-life testing at 50 °C. Composite improvers helped the IMBP to be resistant to starch ageing significantly (P < 0.05), with a reduction in setback viscosity (27.10

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关键词

Premix flour,Accelerated shelf-life testing,Quality,Fatty acid composition,Starch ageing

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