, 2015 The use of frozen yeasted dough in the baking industry is rising and is expected to increase in the coming years. Maintaining the stability of the dough upon freezing and prolonged frozen storage is, however, a challenge to the industry. Arabinoxylan (AX)
Adams, Vivian
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Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making. [PDF]
Food Chem XLiu H, Yan Q, Wang Y, Li Y, Jiang Z.
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The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. [PDF]
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Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism. [PDF]
J Food Sci Technol, 2018 Wang X, Pei D, Teng Y, Liang J.
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Breadmaking properties of frozen-and-thawed bread dough
Breadmaking properties of frozen-and-thawed bread dough2015
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Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality. [PDF]
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Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies. [PDF]
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Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour. [PDF]
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Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze-thaw cycles. [PDF]
J Sci Food AgricXie D, Li X, Zheng J.
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