Results 121 to 130 of about 3,577 (217)
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 +5 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna +4 more
wiley +1 more source
Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough [PDF]
, 2011 In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough.
Sim , Sze Yin
core
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li +2 more
wiley +1 more source
The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. [PDF]
Foods, 2023 Liu X +7 more
europepmc +1 more source
Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 5012-5020, June 2026.Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol +11 more
wiley +1 more source
Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti +2 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Food Chemistry: XIn 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 +4 more
doaj +1 more source
Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water. [PDF]
Foods, 2022 Zheng K +6 more
europepmc +1 more source