Results 121 to 130 of about 193,672 (211)

Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water. [PDF]

Foods, 2022
Zheng K, Chen Z, Fu Y, Chen L, Zhu X, Chen X, Ding W.   +6 more
europepmc   +1 more source

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

Food Chemistry: X
In the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the ...
Qing Yang, Jinying Guo, Fan Zhang, Fen Zhao, Gege Zhang   +4 more
doaj   +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  

Prefermented frozen lean wheat doughs: Dissertation

, 1998
The baking properties of prefermented frozen doughs were examined with frozen storage times up to 14 days at -20°C. Different types of flour, prefermentation times, water contents, and hydrocolloids were investigated. The factors used to explain the observed improvements were yeasted dough rheology, pore structure, and water state. The deterioration in
openaire   +3 more sources

Improvement of frozen dough stability using a cryoresistant yeast strain and refreshment

, 2005
Frozen doughs for baked goods are increasingly produced because they offer added value in terms of both convenience (ready for use) and storage. The quality of these products depends on the choice of raw materials and technological process, in which ...
Olimpia Pepe, Francesco Villani, PEPE, OLIMPIA, VILLANI, FRANCESCO, M. Anastasio, Marilena Anastasio   +5 more
core   +1 more source

ANALISIS KUALITAS CROISSANT FROZEN DOUGH DENGAN WAKTU PENYIMPANAN YANG BERBEDA

, 2017
Penelitian ini bertujuan untuk menganalisis kualitas croissant frozen dough dengan waktu penyimpanan yang berbeda yang meliputi aspek warna kulit, tekstur kulit, rasa, warna remah, tekstur remah, aroma, lembaran dan volume.
INDIRA LAKSHITA PUTRI, .
core   +1 more source

IMPROVING THE FREEZING RESISTANCE OF BAKER'S YEAST. A MINI REVIEW

Food and Environment Safety
Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is being ...
Ioana ISACHE, Adriana DABIJA, Amelia BUCULEI, Ancuța CHETRARIU   +3 more
doaj  

Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread. [PDF]

Foods
Gao R, Yan K, Xia J, Yang Z, Wang Z.
europepmc   +1 more source

Identification of ice-binding proteins from Raphanus sativus and application in frozen dough. [PDF]

NPJ Sci Food
Zhao SH, Tan J, Zhang W, Zhou Y, Ning YQ, Sun Y, Zhao JW, Jiang DM, Li XF.   +8 more
europepmc   +1 more source

Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads. [PDF]

Foods
Liu H, Yang J, Xu Y, Wen J, Zhou J, Xu Z, Li J, Sun X, Si W.   +8 more
europepmc   +1 more source