Results 191 to 200 of about 193,672 (211)

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Food Hydrocolloids, 2004
M C Anon
exaly  

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry, 2016
Sen Ma, Xueling Zheng, Xiaoxi Wang
exaly  

Flour quality in frozen bread dough

Journal of the American Dietetic Association, 1993
openaire   +1 more source

Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough

Food Chemistry, 2019
Hong Wu, Xia Zhang
exaly  

Frozen & refrigerated doughs and batters

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

The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

Food Chemistry, 2016
Zhengyu Jin, Xueming Xu
exaly  

Method for producing frozen dough

2011
UPRETI PRAVEEN, JALALI ROHIT, HALLER MELISSA, SHKOLNIK NIKOLAY, KOBLENTS PAVEL YURIEVICH, PIVUNOV DMITRY IVANOVICH   +5 more
openaire   +2 more sources

Frozen bread dough improver

2020
KAWAHARA HIDEHISA, NAKAO EIJI, ASON KENICHI, IKEDA SAKIKO   +3 more
openaire   +1 more source

Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

Starch/Staerke, 2016
Patricia I Torres-Chávez, Armando Quintero-Ramos, Benjamín Ramírez-Wong   +2 more
exaly  

Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

Food Research International, 2008
Guocheng Du, Weining Huang
exaly