Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure [PDF]
Foods, 2023 The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated.
Yan Li +5 more
doaj +2 more sources
Confocal Raman microscopy of frozen bread dough [PDF]
Journal of Cereal Science, 2014 The use of freezing technology is well established in industrial and craft bakeries and is still gaining importance. In order to optimize recipes and processes of frozen baked goods, it is essential to be able to investigate the products' microstructure.
Julien Huen +5 more
core +4 more sources
Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality [PDF]
Foods, 2023 Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav).
Sefik Tekle +3 more
doaj +2 more sources
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system [PDF]
Food Chemistry: XIn order to improve the quality of frozen dough, a calcium alginate-coated sodium alginate/trehalose/wheat starch ternary complex was designed in this paper.
Tongchao Su +4 more
doaj +2 more sources
Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough [PDF]
Journal of Chemistry, 2017 In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated.
Hua Zhang +6 more
doaj +2 more sources
Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough
Shipin gongye ke-ji, 2022 The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough ...
Keying MA +4 more
doaj +2 more sources
Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread [PDF]
FoodsThis study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread.
Rui Gao +4 more
doaj +2 more sources
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough [PDF]
Food Chemistry: XIn recent years, the production of prepared and frozen foods has increased with economic development. However, during freezing, moisture migration forms ice crystals that damage food structure and reduce quality.
Tianyu Xiao +6 more
doaj +2 more sources
Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance [PDF]
FoodsThe use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not ...
Diming Li +11 more
doaj +2 more sources
Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread [PDF]
Food Chemistry: XThe impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this ...
Xue Yang +5 more
doaj +2 more sources