[1] ZHU F.Frozen steamed breads and boiled noodles:Quality affected by ingredients and processing[J].Food Chemistry, 2021, 349:129178.
[2] ZHAO B B, FU S J, LI H, et al.Quality evaluation of steam reheated frozen steamed bread[J].LWT, 2021, 150:112074.
[3] LU L, YANG Z, GUO X N, et al.Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast[J].Food Chemistry, 2021, 359:129985.
[4] LU L, YANG Z, GUO X N, et al.Effect of NaHCO3 and freeze-thaw cycles on frozen dough:From water state, gluten polymerization and microstructure[J].Food Chemistry, 2021, 358:129869.
[5] LU L, XING J J, YANG Z, et al.Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough[J].Food Chemistry, 2021, 343:128440.
[6] 张幸运,钟秋婵,王树欣,等.亲水胶体对糖溶液模拟冷冻过程中冰晶生长的影响[J].食品与发酵工业, 2020,46(22):21-27.
ZHANG X Y, ZHONG Q C,WANG S X, et al.Effects of hydrocolloids on the growth of ice crystals in simulated freezing of sugar solutions[J].Food and Fermentation Industries, 2020, 46(22):21-27.
[7] DODIC' J, PEJIN D, DODIC' S, et al.Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs[J].Journal of Food Science, 2007, 72(4):S235-S241.
[8] 王雨生,陈海华,王坤.亲水胶体对面包品质和面团流变学特性的影响[J].食品科学, 2013, 34(13):105-109.
WANG Y S, CHEN H H, WANG K.Effect of hydrocolloids on bread quality and rheological properties of dough[J].Food Science, 2013, 34(13):105-109.
[9] 赵阳, 王雨生, 陈海华, 等.海藻酸钠对小麦淀粉性质及馒头品质的影响[J].中国粮油学报, 2015, 30(1):44-50.
ZHAO Y, WANG Y S, CHEN H H, et al.Effect of sodium alginate on the properties of wheat starch and qualities of steamed bread[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(1):44-50.
[10] 周裔彬. 茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响[D].青岛:中国海洋大学, 2007.
ZHOU Y B.Effect of tea polysaccharide on gelatinization and retrogradation of wheat flours and their starch and baked products [D].Qingdao:Ocean University of China, 2007.
[11] 刘倩,郭晓娜,朱科学.黄原胶对冷冻熟面冻藏品质的影响[J].中国粮油学报, 2019, 34(9):1-6.
LIU Q, GUO X N, ZHU K X.Effects of xanthan gum on the quality of frozen cooked noodles[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(9):1-6.
[12] 刘晓霞. 黄秋葵花果胶类多糖的提取工艺及其性质的研究[D].杭州:浙江大学, 2014.
LIU X X.Extraction and characterization of pectic polysaccharides from okra flower[D].Hangzhou:Zhejiang University, 2014.
[13] WU D T, HE Y, FU M X, et al.Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction[J].Food Hydrocolloids, 2022, 122:107085.
[14] ROMANCHIK-CERPOVICZ J E, TILMON R W, BALDREE K A.Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute[J].Journal of the American Dietetic Association, 2002, 102(9):1 301-1 303.
[15] 徐康. 黄秋葵的品质特性及其在啤酒加工中的应用[D].泰安:山东农业大学,2016.
XU K.Characteristics and application in brewing of okra[D].Taian:Shandong Agricultural University, 2016.
[16] 汤晓娟. 产胞外多糖酸面团发酵及其冷冻面团抗冻机理研究[D].无锡:江南大学, 2019.
TANG X J.Sourdough fermented by exopolysaccharide forming strain:Application and mechanism studies in frozen dough[D].Wuxi:Jangnan University, 2019.
[17] 张艳杰. 燕麦抗冻蛋白的分离纯化及对冻藏面团品质的影响[D].无锡:江南大学, 2017.
ZHANG Y J.Isolation and purification of oat (Avena sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread[D].Wuxi:Jangnan University, 2017.
[18] 赵仁勇,王金水,崔剑锋.馒头老化指标的初步研究[J].中国粮油学报,2002, 17(5):14-17.
ZHAO R Y, WANG J S, CUI J F.Initial study on staling indexes of steamed bread[J].Chinese Cereals and Oils Association, 2002, 17(5):14-17.
[19] DANTAS T L, ALONSO BURITI F C, FLORENTINO E R.Okra (Abelmoschus esculentus L.) as a potential functional food source of mucilage and bioactive compounds with technological applications and health benefits[J].Plants(Basel, Switzerland), 2021, 10(8):1 683-1 683.
[20] 李健军. 柑橘果胶多糖可控性降解和寡糖片段的分离分析及其活性研究[D].西安:西北大学, 2011.
LI J J.The study on the controlled degradation of citrus pectic polysaccharide and the purification and activity of oligogalacturonic acid fragments[D].Xi'an.:Northwest University, 2011.
[21] 吴剑夫. 秋葵果胶提取工艺优化及理化特性比较研究[D].兰州:甘肃农业大学, 2018.
WU J F.Optimization the extraction process and comparsion of physicochemical properties of pectin from okra[D].Lanzhou:Gansu Agricultural University, 2018.
[22] SENGKHAMPARN N, VERHOEF R, SCHOLS H A, et al.Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench)[J].Carbohydrate Research, 2009, 344(14):1 824-1 832.
[23] HUSSAIN S, MOHAMED A A, ALAMRI M S, et al.Use of gum Cordia (Cordia myxa) as a natural starch modifier;Effect on pasting, thermal, textural, and rheological properties of corn starch[J].Foods(Basel, Switzerland), 2020, 9(7):909.
[24] QIAN X J, GU Y J, SUN B H, et al.Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage[J].Food Chemistry, 2021, 365:130492.
[25] FERRERO C.Hydrocolloids in wheat breadmaking:A concise review[J].Food Hydrocolloids, 2017, 68:15-22.
[26] LI Y, LI C M, BAN X F, et al.Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough:Compared with trehalose and guar gum[J].Food Hydrocolloids, 2021, 118:106791.
[27] 宋佳薇,袁志怡,常忠义,等.γ-聚谷氨酸对冷冻面团和面条的抗冻保护作用[J].食品工业科技,2019, 40(7):94-100.
SONG J W, YUAN Z Y, CHANG Z Y, et al.Antifreeze protection effect of gamma-polyglutamic acid on frozen dough and noodles[J].Science and Technology of Food Industry, 2019, 40(7):94-100.
[28] HE Y J, GUO J Y, REN G Y, et al.Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality[J].Food Chemistry, 2020, 330:127243.
[29] LI Y, LI C M, BAN X F, et al.New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze[J].Food Chemistry, 2021, 362:130240.
[30] KONDAKCI T, ANG A M Y, ZHOU W B.Impact of sodium alginate and xanthan gum on the quality of steamed bread made from frozen dough[J].Cereal Chemistry Journal, 2015, 92(3):236-245.