Results 201 to 210 of about 3,577 (217)

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology, 2015
Zhengyu Jin, Xueming Xu
exaly  

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

Food Hydrocolloids, 2004
Pablo D Ribotta, Gabriela T Perez
exaly  

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

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

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

Food Chemistry, 2019
Xia Zhang, Bing Li, Hong Wu
exaly  

Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread

Food Research International, 2023
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
Tung-Ching Lee, Xueming Xu, Zhengyu Jin   +2 more
exaly  

Flour quality in frozen bread dough

Journal of the American Dietetic Association, 1993
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
Benjamin Ramírez-Wong, Luis A BELLO-PÉREZ, Elizabeth Carvajal-Millan   +2 more
exaly  

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

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