Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.

Autor: Ammar AF; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China. Electronic address: alfergah83@gmail.com., Siddeeg A; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan., Aqlan FM; Department of Chemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Howladar SM; Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Refai MY; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Afifi M; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Ali HA; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Hajjar D; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Sulamain MGM; Department of Chemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Chamba MVM; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Physics and Biochemical Sciences, University of Malawi - The Polytechnic, Private Bag 303, Chichiri, Blantyre 3, Malawi., Kimani BG; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Microbiology, University of Szeged, Faculty of Science and Informatics, Hungary., Saleh A; Department of Mathematics, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Baeshen M; Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2020 Aug 01; Vol. 156, pp. 851-857. Date of Electronic Publication: 2020 Apr 09.