Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns [PDF]
Foods, 2022 To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough.
Bailu Yang +10 more
doaj +3 more sources
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure [PDF]
Food Chemistry: X, 2023 Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the ...
Beibei Zhao +5 more
doaj +3 more sources
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough. [PDF]
Polymers (Basel), 2019 The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough ...
Cui T, Liu R, Wu T, Sui W, Zhang M.
europepmc +5 more sources
Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough [PDF]
Foods, 2023 The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding
Hatice Bekiroglu +2 more
doaj +3 more sources
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
doaj +3 more sources
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
doaj +3 more sources
Effects of wheat starch content on its flour and frozen dough bread [PDF]
Food Chemistry: XThe refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0–8 weeks frozen dough bread were studied.
Zixuan Yang +4 more
doaj +3 more sources
Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough [PDF]
Heliyon, 2023 Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied.
Tong-Chao Su +9 more
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources