Results 161 to 170 of about 193,672 (211)

Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles. [PDF]

Food Chem X
Zheng J, Xie D, Li X, Li Y.
europepmc   +1 more source

Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance. [PDF]

Foods
Wang F, Li N, Dou J, Gao E, Tong L.
europepmc   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza. [PDF]

Food Sci Nutr
Vargas AL, Sato R, Yano H, Koda T, Nishioka A, Araki T.   +5 more
europepmc   +1 more source

Market Potentials for Frozen Dough [PDF]

, 1967
Excerpts from the report: The first known commercial production of frozen dough was in 1945. In 1965 there were 29 firms producing frozen dough in 40 plants throughout the United States. In addition to these firms, a number of grocery chains were producing frozen dough for baking in their own bakeries.
Rollag, Norman L., Enochian, Robert V., Rollag, Norman L., Enochian, Robert V.   +3 more
openaire   +2 more sources

Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough [PDF]

Journal of Food Engineering, 2012
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough.
Pablo Daniel Ribotta, Elmira Arab Tehrany, Jordane Jasniewski   +2 more
exaly   +2 more sources

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Effects of inulin on protein in frozen dough during frozen storage

Food & Function, 2020
Inulin exhibits a good protection effect on protein in frozen dough.
Yuan Ke, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang, Beibei Ding   +7 more
openaire   +2 more sources

Water Distribution in Frozen Lean Wheat Doughs

Cereal Chemistry, 1997
ABSTRACTFrozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative effects of ice crystals could be controlled by reducing the water content, which was seen as ...
Blanshard, J., Siitari-Kauppi, Marja, Autio, Karin, Räsänen, Janne   +4 more
openaire   +3 more sources

Water Dynamics in Fresh and Frozen Yeasted Dough

Critical Reviews in Food Science and Nutrition, 2012
Water is an integral part of wheat flour dough-the amount, physical state, and location of water are crucial to the formation of a dough that will hold gas and produce an open, aerated crumb structure in the final product. This has been understood for centuries by craft bakers, who were highly attuned to the "feel" of dough in their hands.
Simon M, Loveday, Victor T, Huang, David S, Reid, Ray J, Winger   +3 more
openaire   +2 more sources

Properties of Frozen Wheat Doughs at Subzero Temperatures

Journal of Cereal Science, 1998
The subzero properties of wheat doughs were measured by dynamic mechanical thermal analysis (DMTA) and dielectric thermal analysis (DETA) over the temperature range −90 to +40 °C and by1H-nuclear magnetic resonance (NMR) T2relaxation over the range −45 to 0 °C.
Räsänen, Janne, Blanshard, J., Mitchell, J., Derbyshire, W., Autio, Karin   +5 more
openaire   +1 more source

Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality

Cereal Chemistry, 2003
ABSTRACTDisadvantages of frozen doughs are their variable performance and loss of stability over long‐term frozen storage. Changes in rheological properties of frozen doughs have been reported to be due to the physical damage of the gluten network caused by ice crystallization and recrystallization.
R. Sharadanant, K. Khan
openaire   +1 more source