Wang, Qiu-yu;Zhang, Hai-feng;Zhu, Wen-zheng;Xue, Pan-pan;Sha, Wen-xuan;Su, Jia-min;Zhou, Xiao-yan published 《Effects of heating methods on quality and volatile substance contents of frozen red bean paste buns》 in 2021. The article was appeared in 《Xiandai Shipin Keji》. They have made some progress in their research.COA of Formula: C16H34O The article mentions the following:
The effects of heating methods on the quality and volatile substance contents of frozen red bean paste buns were examined Frozen red bean paste buns were heated using three methods, namely, steaming using a multifunction oven, steaming using a traditional food steamer, and microwave heating. Changes in quality parameters such as water content, texture, color, sp. volume, heating characteristics, and volatile flavor substance contents of the heated red bean paste buns were determined The results showed that heating methods had significant effects on the quality and relative contents of volatile flavor substances of frozen red bean paste buns (p<0.05). According to water content anal., microwave heating had the smallest effect in the proton migration rate. Texture anal. revealed that heating using a traditional food steamer yielded the least hard and chewy buns. L* values of the buns heated using microwave were the lowest whereas their a* values were the highest. The sp. volume of buns heated using a traditional food steamer was the largest, with the lowest water loss rate. In addition, buns heated using microwave had the highest pH values. Solid phase microextraction and gas chromatog.-mass spectrometry assays identified 52, 55, and 54 types of volatile flavor substances from buns heated using the three methods. The identified volatile flavor substances were mainly alcs., acids, esters, aldehydes, ketones, and phenols. The results further indicated that heating using a traditional food steamer was the most suitable method for frozen dough. These findings shall provide a theor. basis for the selection and control of heating methods for frozen dough.2-Hexyl-1-decanol (cas: 2425-77-6) were involved in the experimental procedure.
2-Hexyl-1-decanol(cas: 2425-77-6) is a fatty acid that is found in the essential oils of plants and has been shown to have fungicidal properties.COA of Formula: C16H34O It has also been shown to inhibit the growth of Candida glabrata when used as a cationic surfactant.
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