Results 231 to 240 of about 47,459 (283)

Effect of NaHCO3 and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure.

Food Chemistry, 2021
Lu Lu, Zhen Yang, Xiaona Guo, Jun‐Jie Xing, Ke‐Xue Zhu   +4 more
semanticscholar   +1 more source

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.

Food Chemistry
Fan Zhang, Jinying Guo, Peiyao Li, Fen Zhao, Xue Yang, Qiaofen Cheng, J. S. Elmore, Ping Wang, Can Cui   +8 more
semanticscholar   +1 more source

Dough

2018
Ann-Charlotte Eliasson, Kåre Larsson
openaire   +1 more source

THE EFFECTS OF DOUGH MIXING ON GMP RE-AGGREGATION AND DOUGH ELASTICITY DURING DOUGH REST

2004
Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.   +3 more
openaire   +2 more sources

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Food Chemistry, 2022
Xinyang Sun, Fei Pei, Yong Fang
exaly  

Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.

Food Chemistry, 2021
Yanfei Cao, Lijun Jiang, Wenjing Suo, Yuxin Deng, Min Zhang, Shuang Dong, Peng Guo, Shanfeng Chen, Hongjun Li   +8 more
semanticscholar   +1 more source

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

Trends in Food Science and Technology, 2018
Da-Wen Sun
exaly  

dough

2013
openaire   +1 more source

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

, 2021
Binle Zhang, J. O. Omedi, Jianxian Zheng, Weining Huang, Chunli Jia, Liyuan Zhou, Qibo Zou, Like Ning, Tiecheng Gao   +8 more
semanticscholar   +1 more source

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology, 2015
Zhengyu Jin, Xueming Xu
exaly