Results 31 to 40 of about 193,672 (211)
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 +1 more source
Selection of Yeasts for Breadmaking by the Frozen-Dough Method [PDF]
Applied and Environmental Microbiology, 1986 Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics.
Y, Oda, K, Uno, S, Ohta
openaire +2 more sources
Regulation and Mechanism of Cryoprotectants on the Quality of Frozen Dough [PDF]
Shipin KexueFrozen dough is a semi-finished product made through freezing processing. Due to its advantages such as convenience, quickness, and improved product stability, it is often used in the frozen pastry industry.
YU Hui, TANG Wenting, PU Chuanfen, LI Man, SUN Qingjie
doaj +1 more source
The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]
, 2012 There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile +2 more
core +1 more source
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance. [PDF]
J Sci Food AgricAbstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Atanazio-Silva GA +4 more
europepmc +2 more sources
Shipin gongye ke-ji, 2023 To systematically study the effects of seven common polysaccharide hydrocolloids （kappa-carrageenan (KC), Konjac glucomannan (KGM), sodium alginate (SA), arabic gum (GA), hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG)）on the ...
Xinyu LIU +6 more
doaj +1 more source
Quality deterioration and improvement of wheat gluten protein in frozen dough
Grain & Oil Science and Technology, 2020 Frozen dough technology can effectively recover sensory quality of frozen flour products. This technique has gradually drawn the research interest in the industrialization of staple food. However, the quality of the final frozen products remains inferior
Wenjuan Feng, Sen Ma, Xiaoxi Wang
doaj +1 more source
Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough [PDF]
, 2015 The use of frozen dough remedied availability of fresh bread. However, bread elaborated from frozen dough has less volume and texture is firmer. This study evaluates how storage affects the protein solubility, fermentative capacity and viscoelasticity of
Sanchez-Machado, DI +4 more
core +1 more source
Jurnal Teknologi dan Industri Pertanian Indonesia, 2015 (A Review: An Innovation In Bread Making Process By Implementing Freezing Treatment To Produce Frozen Dough) ABSTRACT. Bread has spread out over the world becoming one of main staple food for society.
Virna Muhardina
doaj +1 more source
PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI
Jurnal Teknologi dan Industri Pangan, 2021 The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best ...
Desiana Nuriza Putri +4 more
doaj +1 more source