Results 21 to 30 of about 193,672 (211)
Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough [PDF]
Acta Agriculturae Slovenica, 2019 Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited.
Shadrack Mubanga CHISENGA +3 more
doaj +2 more sources
Shipin gongye ke-ji, 2022 The effects of propylene glycol alginate (PGA) on the storage stability of frozen whole wheat flour dough were investigated, as well as the changes in baking quality of the frozen dough.
Liang ZANG +6 more
doaj +1 more source
Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough [PDF]
Bioscience, Biotechnology, and Biochemistry, 2005 Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although ...
AIBARA, Shigeo +2 more
openaire +2 more sources
Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase ...
Dodić Jelena M. +5 more
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Shipin gongye ke-ji, 2023 Frozen dough technology is widely used in the industrial production of flour products, however, frozen dough technology in the application process will still be flawed, resulting in frozen dough and final product quality deterioration.
Zhou ZHOU +4 more
doaj +1 more source
Cryoprotectants for Frozen Dough: A Review
Food Biophysics, 2023 AbstractDough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and puff pastries, among others. These products are mainly made from cereals or cereal-based flours.
Alejandra Castillo Arias +2 more
openaire +1 more source
Shipin gongye ke-ji, 2023 In this work, the effects of edible alkali additions on the quality of different frozen grain doughs (wheat, buckwheat, corn, and mung bean) were studied, the frozen doughs were prepared by adding different amounts (0%, 1%, 2%, 3%, 4%, 5%) of edible ...
Wenkai DU +8 more
doaj +1 more source
Influence of dough freezing on Saccharomyces cerevisiae metabolism [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2007 The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast
Pejin Dušanka J. +7 more
doaj +1 more source
Foods, 2023 In this study, the effects of frozen storage time, thawing treatments, and their interaction on the rheological properties of non-fermented dough were evaluated.
Jingjie Yang +5 more
doaj +1 more source
Shipin gongye ke-ji, 2022 In order to investigate the corporate effect of vacuum mixing and freezing-thawing treatment on microstructure and quality of quick-frozen Youtiao dough and fritters, frozen Youtiao dough was prepared under the vacuum mixing (0~0.08 MPa) and freezing ...
Xingli LIU +6 more
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