Results 211 to 217 of about 3,577 (217)

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

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

Use of enzymes in frozen dough baking

1997
Räsänen, Janne, Vaittinen, Mika, Laurikainen, Taru, Forssell, Pirkko, Poutanen, Kaisa, Autio, Karin   +6 more
openaire   +3 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  

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 BREAD DOUGH

1987
openaire   +1 more source

Using Ultrasound in The Thawing Process of Frozen Doughs

2022
Çepiç, Melih, ÖZÜLKÜ, GÖRKEM
openaire   +1 more source

Frozen doughs: Rheological changes and yeast viability

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