Results 181 to 190 of about 193,672 (211)

Frozen Dough

2016
D. Domingues, C. Dowd
openaire   +1 more source

Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough

Food Chemistry, 2023
Jinying Guo
exaly  

Frozen Steamed Products and Frozen Doughs

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food Chemistry, 2020
Jinying Guo, Guoyan Ren, Jianxue Liu
exaly  

Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread

Food Research International, 2023
Jin-Ming Tan
exaly  

The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making

Food Chemistry, 2022
Xiayu Liu, Qihe Chen, Qin Shu
exaly  

Just-bake frozen dough

Trends in Food Science & Technology, 1996
openaire   +1 more source

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

Trends in Food Science and Technology, 2018
Da-Wen Sun
exaly  

FROZEN DOUGH AND PRODUCTS FROM IT

AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA, 2018
openaire   +1 more source

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology, 2015
Xueming Xu
exaly