声明
Abbreviation
CHAPTER 1 INTRODUCTION
1.1 Dough
1.1.1 Gluten contained dough
1.1.2 Gluten-free dough
1.2 Starch in gluten-free dough
1.2.1 Native starch in gluten-free model dough
1.2.2 Modified starch in gluten-free model dough
1.3 Effect of HHP treated starch on processing performance of gluten-free model dough
1.3.1 Effect of HHP treated starch on thermomechanical properties of gluten-free model dough
1.3.2 Effect of HHP treated starch on rheological properties of gluten-free model dough
1.3.3 Effect of HHP treated starch on fermentation properties in gluten-free model dough
1.3.4 Effect of HHP treated starch on water mobility in gluten-free model dough
1.4 Effect of different ingredients on structure and properties of gluten-free model dough
1.4.1 Hydroxypropylmethylcellulose (HPMC)
1.4.2. Egg white protein (EWP)
1.4.3 Sugars
1.5 Aim and content of research
1.5.1 Aim
1.5.2 Research content
1.5.3 Technical road map
CHAPTER 2 Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal and structural properties of maize, potato and sweet potato starches
2.1 Introduction
2.2.1 Materials
2.2.2 HHP treatment
2.2.3 Amylose content
2.2.4 Damaged starch content
2.2.5 Particle size distribution
2.2.6 Solubility and Swelling Power
2.2.7 Thermal properties
2.2.8 Pasting properties
2.2.9 Microstructure
2.2.10 X –ray diffraction (XRD)
2.2.11 Fourier Transform Infrared Spectroscopy (FTIR)
2.2.12Statistical Analysis
2.3 Results and Discussion
2.3.1 Amylose content
2.3.2 Damaged starch content
2.3.3 Particle size distribution
2.3.4 Solubility and swelling power
2.3.5 Thermal properties
2.3.6 Pasting properties
2.3.7 Microstructure
2.3.8 XRD pattern
2.3.9 Fourier Transform Infrared Spectroscopy (FTIR)
2.4Conclusion
CHAPTER 3 Effect of high hydrostatic pressure treated starches on thermomechanical, rheological and microstructural properties of gluten-free model dough
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials
3.2.2 HHP treatment
3.2.3 Starch model dough preparation
3.2.4 Thermomechanical properties
3.2.5 Rheological properties
3.2.6 Rheofermentation properties
3.2.7 Water mobility
3.2.8 Microstructure
3.3 Results and discussion
3.3.1 Thermomechanical properties
3.3.3. Rheofermentation properties
3.3.4. Rheological Properties
3.3.5 Water mobility
3.3.6 Microstructure
3.4 Conclusion
CHAPTER 4 Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches
4.1 Introduction
4.2 Materials and Methods
4.2.1 Materials
4.2.2 HHP treatment
4.2.3 Starch model dough preparation
4.2.4 Rheological properties
4.2.5 Rheofermentation properties
4.2.6 Water mobility
4.2.7 Dough microstructures
4.3 Results and discussion
4.3.1 Dynamic rheological properties
4.3.2 Rheofermentation properties
4.3.3. Water mobility
4.3.4 Microstructure
4. 4 Conclusion
CHAPTER 5 OVERALL CONCLUSION AND RECOMMENDATION
5.1Conclusion
5.2 Recommendations
参考文献
致谢
Resume
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中国农业科学院;
