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| 1 | 重组华根霉脂肪酶的酶学性质及其对面团热机械学和烘焙特性的影响显示文摘对一种新型重组华根霉脂肪酶(Rhizopus chinensis lipase,RCL)的酶学性质进行研究,并利用酶流变分析仪、质构分析仪研究该酶对面团热机械学特性及烘焙特性的影响。结果表明:该酶的最适反应条件为40℃、pH8.5;其在40℃内、pH3~9范围内稳定性较好,冻干粉酶比活力约为17640U/g。通过与另一种商业脂肪酶(AY'AMANO')的对比研究发现,重组华根霉脂肪酶不仅显著影响面团的热机械学特性,而且能够增加面包的比容和弹性,降低面包的硬度、黏聚性和咀嚼性。 | 张峦 黄立群 喻晓蔚 徐岩 黄卫宁 TILLEY Michael | 2010 | 食品科学2010，31，13： | 10 |
| 2 | 中式油条中丙烯酰胺含量的研究显示文摘首先对中式传统油条加工中影响丙烯酰胺含量主要的工艺参数(油炸温度、油炸时间和面团pH)进行了研究。通过响应面法分析了各参数对丙烯酰胺含量变化的影响,发现油炸温度对丙烯酰胺含量的影响是高度显著的(p<0.01),油炸时间对丙烯酰胺的影响是显著的(p<0.05),面团pH对丙烯酰胺的影响也是显著的(pH二次项对应的p<0.05)。采用低温(175℃)、较长时间(86s)、调节面团pH为6.0的加工条件可将油条中的丙烯酰胺含量降低71%。其次,通过向传统配方中添加不等量的酵母(0.1%~1.2%)来考察其对丙烯酰胺含量的影响,发现当酵母添加量为0.8%、发酵时间为1h可将油条中丙烯酰胺含量降低66.7%,同时还探讨了酵母发酵降低油条中丙烯酰胺含量的机理。 | 于胜弟 黄卫宁 邹奇波 TILLEY Michael | 2008 | 食品科学2008，29，4： | 5 |
| 3 | Improvement of whole wheat dough and bread properties by emulsifiers显示文摘Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread. | Lauren Tebben Gengjun Chen Michael Tilley Yonghui Li | 2022 | Grain & Oil Science and Technology2022，5，2： | 3 |
| 4 | Effect of High-Molecular-Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality显示文摘 | Jondiko Tom O Alviola Novie J Hays Dirk B Ibrahim Amir Tilley Michael Awika Joseph M | 2012 | EN2012，，3： | 1 |
| 5 | Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-roll显示文摘 | Weining Huang Shengdi Yu Qibo Zou Michael Tilley | 2008 | Food Research International2008，，9： | 1 |
| 6 | Effects of Processing on Wheat Tortilla Quality:Benefits of Hard White Wheat显示文摘The suitability of Kansas hard white winter (HWW) wheat milled at a high extraction rate for tortilla production was investigated. All of the Kansas varieties of white wheat,milled to 80% extraction,performed as well as,if not better than,a standard commercial tortilla flour milled to 72% extraction when various quality factors were compared. Tortillas were made from eight wheat cultivars milled at 80% extraction: four HWW wheat cultivars included Betty,Heyne,Oro Blanco and NuWest; three hard red winter (HRW) wheat samples were Jagger and Ike grown at Hutchinson,Kansas (Ike-Hutch) and at Hays,Kansas (Ike-Hays); and one hard white spring (HWS) wheat cultivar,Idaho 377-S. Tortillas made from these flours were compared to tortillas made from one commercial tortilla-flour milled to 72% extraction from a blend of HRW wheat. Mixograph parameters,starch pasting properties,dough-handling characteristics and tortilla- making attributes of the new Kansas HWW wheat cultivars,Betty and Heyne,were superior. In summary,Kansas HWW wheat flours,milled to 80% extraction,produced tortillas which were equal to,or superior to,those made from 80%-extraction HRW wheat flours and 72%-extraction commercial tortilla flour. | Michael Tilley Valquiria Pierucci Katherine A Tilley Okkyung Kim Chung | 2006 | 食品科学2006，27，11： | 0 |
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