The %SR is a convenient and informative parameter to
understand the viscoelastic properties of food products, and is
obtained directly from the plot of stress relaxation versus time
plot at an arbitrary time [24]. The %SR is 0 for an ideal elastic
solid, and the %SR is 100 for an ideal liquid. The results
showed that %SR of mantou tested ranged 22.05e29.62 (Table
2). Thus, mantou was classified as a viscoelastic solid.
Furthermore, the %SR of mantou obviously increased with
increasing amount of PCF. Wu et al [3] report that the addition
of wheat bran increased the %SR value of steamed bread.
Dough from strong wheat cultivars exhibited slower rates of
stress relaxation and higher storage modulus, compared to
moderate, weak, and very weak cultivars [33]. However, the
particle size of PCF did not significantly affect the %SR of
mantou (Table 2).
The %SR is a convenient and informative parameter tounderstand the viscoelastic properties of food products, and isobtained directly from the plot of stress relaxation versus timeplot at an arbitrary time [24]. The %SR is 0 for an ideal elasticsolid, and the %SR is 100 for an ideal liquid. The resultsshowed that %SR of mantou tested ranged 22.05e29.62 (Table2). Thus, mantou was classified as a viscoelastic solid.Furthermore, the %SR of mantou obviously increased withincreasing amount of PCF. Wu et al [3] report that the additionof wheat bran increased the %SR value of steamed bread.Dough from strong wheat cultivars exhibited slower rates ofstress relaxation and higher storage modulus, compared tomoderate, weak, and very weak cultivars [33]. However, theparticle size of PCF did not significantly affect the %SR ofmantou (Table 2).
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