Results 201 to 210 of about 193,672 (211)

Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

Food Research International, 2003
Pablo Daniel Ribotta, Alberto E León, María Cristina Añón   +2 more
exaly  

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

Trends in Food Science and Technology
Xueming Xu, Dan Xu
exaly  

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

Journal of Food Engineering, 2008
Ubonrat Siripatrawan, Yuthana Phimolsiripol, Donald J Cleland   +2 more
exaly  

Method of producing a frozen dough, and related products

2015
CONLEY JILL A, HAAS KEVIN A, STATT PETER W   +2 more
openaire   +4 more sources

Frozen dough product and method for making the same

2021
CAI RONGXUAN, MEITTUNEN STACEY FOWLER
openaire   +2 more sources

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

Food Chemistry
Qihe Chen
exaly  

Use of enzymes in frozen dough baking

1997
Räsänen, Janne, Vaittinen, Mika, Laurikainen, Taru, Forssell, Pirkko, Poutanen, Kaisa, Autio, Karin   +5 more
openaire   +3 more sources

Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

Food Hydrocolloids, 2018
exaly  

Frozen dough-resistant and high-sugar dough-resistant, practical baker's yeast

1999
TAKANO HIROYUKI, SHIMA JYUN, IYO CHIE, MORI KATUMI, SUZUKI YASUO, NAKAJIMA RYOICHI, WATANABE HAJIME   +6 more
openaire   +1 more source

Frozen doughs: Rheological changes and yeast viability

Cereal Chemistry, 1992
Sinda, Eija, Autio, Karin
openaire   +1 more source