Results 111 to 120 of about 3,577 (217)
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Using enzymes to improve frozen-dough bread quality [PDF]
Master of ScienceDepartment of Grain Science and IndustryCharles E. WalkerPotassium bromate is a well-known strong chemical oxidant. It was once widely used by the baking industry all over the world, especially for making frozen doughs. Since potassium
Lin, Hsing-I
core
Control and safety of frozen dough
, 2020 Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.Teza de masterat este structurat astfel: introducere, informații privind gama produselor tip aluat congelat, pericolele ascunse la consumul îndelungat al acestora, procesul de ...
PLACINTA, Dan
core
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Effect of Flaxseed Fiber on Bread Quality Obtained from Frozen Dough [PDF]
, 2012 Fiber in frozen bread dough is thought to reduce the loss of yeast vitality and improve nutrition and quality of bread. The objective of this study was to determine the applicability of flaxseed fiber in frozen bread dough.
Schlepp, Emily Beth
core
Improving the quality of bread made from partially baked, refrigerated and frozen dough
, 2020 International audienceThis chapter presents an overview of the different methods used to produce bake-off products, known collectively as bake-off technology (BOT).
Le-Bail, Alain, Gabric, D.
core +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley +1 more source
The Water Properties of Forzen Dough at Low Temperature Determined by NMR
Zhileng xuebao, 2013 The water properties of frozen dough were measured by NMR over the temperature range from -70℃ to 5℃.The thawing process of dough was also studied by MRI.The water in dough can be divided into two portions ,that are the half-bound water, the T2 of which ...
Wu Youzhi, Liu Baolin
doaj
Fundamental bases for the improving action of novel enzyme-oxidant combinations in frozen dough [PDF]
Master of ScienceDepartment of Grain Science and IndustryJ.M. FaubionThe market for frozen goods is expanding and the frozen dough goods sector still has potential to expand its market.
Oshikiri, Reona
core
Frozen dough: a French view of recent results and outlook
, 2001 [Departement_IRSTEA]GEAPA [TR1_IRSTEA]42 - ALITECH / IRMABread making industry deals with refrigeration. This paper propose a mini review on refrigeration applied to frozen dough. Frozen dough is a very versatile way of increasing the shelf life of bread
Le Bail, Alain +4 more
core +2 more sources