Results 191 to 200 of about 3,577 (217)

Effect of desalted egg white and gelatin mixture system on frozen dough

Food Hydrocolloids, 2022
Bin Zhou, Hongshan Liang, Jing Sun
exaly  

Frozen Steamed Products and Frozen Doughs

2016
Sidi Huang, Diane Miskelly
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  

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

Food Chemistry, 2020
Jinying Guo, Guoyan Ren, Sihai Han
exaly  

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

Food Chemistry, 2022
Qin Shu, Tianyu Wei, Xinglin Zhang
exaly  

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Food Hydrocolloids, 2022
Runqiang Yang, Zhenxin Gu, Dong Jiang
exaly  

Just-bake frozen dough

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

Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism

LWT - Food Science and Technology, 2023
Chonghui Yue, Denglin Luo, Peiyan Li
exaly  

FROZEN DOUGH AND PRODUCTS FROM IT

AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA, 2018
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