Research Progress on Whole Wheat Frozen Dough [PDF]
Liang you shipin ke-jiFrozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food.
LI Yi +6 more
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The effects of commercial fibres on frozen bread dough [PDF]
Journal of the Serbian Chemical Society, 2010 The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar ...
JELENA FILIPOVIĆ +2 more
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Research progress on the effect of different improvers on the quality of frozen dough
Shipin yu jixie, 2023 Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage.
XIN Chen, ZHOU Rui-li, GONG Fang-yuan
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Foods, 2023 The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties ...
Ni He +7 more
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Confocal Raman microscopy of frozen bread dough [PDF]
Journal of Cereal Science, 2014 The use of freezing technology is well established in industrial and craft bakeries and is still gaining importance. In order to optimize recipes and processes of frozen baked goods, it is essential to be able to investigate the products' microstructure.
Julien Huen +5 more
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Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough [PDF]
Journal of Chemistry, 2017 In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated.
Hua Zhang +6 more
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Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough [PDF]
Food Chemistry: XIn recent years, the production of prepared and frozen foods has increased with economic development. However, during freezing, moisture migration forms ice crystals that damage food structure and reduce quality.
Tianyu Xiao +6 more
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Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread [PDF]
Food Chemistry: XThe impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this ...
Xue Yang +5 more
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Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance [PDF]
FoodsThe use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not ...
Diming Li +11 more
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The Effect of Additives on the Glass Transition Temperature of Frozen Dough Using DMA
Zhileng xuebao, 2013 For the purpose of increasing the glass transition temperature (Tg ') of frozen dough, the method to measure the Tg' using dynamic mechanical thermal analysis（DMA）, and experimental analysis of the impact of different additives on Tg ' of dough were ...
Wu Youzhi, Liu Baolin
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