Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns [PDF]
Foods, 2022 To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough.
Bailu Yang +10 more
doaj +3 more sources
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough. [PDF]
Polymers (Basel), 2019 The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough ...
Cui T, Liu R, Wu T, Sui W, Zhang M.
europepmc +5 more sources
Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough [PDF]
Heliyon, 2023 Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied.
Tong-Chao Su +9 more
doaj +2 more sources
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure [PDF]
Food Chemistry: X, 2023 Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the ...
Beibei Zhao +5 more
doaj +2 more sources
Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough [PDF]
Foods, 2023 The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding
Hatice Bekiroglu +2 more
doaj +2 more sources
Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure [PDF]
Foods, 2023 The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated.
Yan Li +5 more
doaj +2 more sources
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system [PDF]
Food Chemistry: XIn order to improve the quality of frozen dough, a calcium alginate-coated sodium alginate/trehalose/wheat starch ternary complex was designed in this paper.
Tongchao Su +4 more
doaj +2 more sources
Mitigating long-term deterioration of frozen dough: Isothermal-buffered frozen storage for stabilizing water mobility and the gluten-starch network [PDF]
Food Chemistry: XLong-term quality deterioration remains a major challenge for the frozen dough industry. This study evaluated an isothermal-buffered frozen storage (IFS) against conventional air frozen storage (AFS) over 60 days.
Shuang Li +5 more
doaj +2 more sources
Cryoprotective Role of Soybean Oligosaccharides in Frozen Dough: Enhanced Gluten Stability and Bread Quality [PDF]
FoodsFrozen dough technology faces persistent quality deterioration due to ice crystal formation and gluten network disruption during storage. This study investigated the cryoprotective effects of soybean oligosaccharides (SBOS) on frozen dough quality. Wheat
Yongxin Gao +6 more
doaj +2 more sources
Effects of wheat starch content on its flour and frozen dough bread [PDF]
Food Chemistry: XThe refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0–8 weeks frozen dough bread were studied.
Zixuan Yang +4 more
doaj +2 more sources