Results 31 to 40 of about 3,577 (217)
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads [PDF]
FoodsThis study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and
Haocheng Liu +8 more
doaj +2 more sources
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 +3 more sources
The Effect of Additives on the Glass Transition Temperature of Frozen Dough Using DMA
Zhileng xuebao, 2013 For the purpose of increasing the glass transition temperature (Tg ') of frozen dough, the method to measure the Tg' using dynamic mechanical thermal analysis（DMA）, and experimental analysis of the impact of different additives on Tg ' of dough were ...
Wu Youzhi, Liu Baolin
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The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough [PDF]
Ultrasonics SonochemistryThis study explores the impact of multifrequency ultrasonic treatments on the properties of wheat frozen dough starch at different treatment times (15, 25, and 35 min).
Zahoor Ahmed +8 more
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Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough [PDF]
Shipin KexueThis study investigated the effects of adding different amounts of flaxseed gum (0%, 0.2%, 0.4%, 0.6% and 0.8%) on the microstructure and physicochemical properties of starch in frozen dough using scanning electron microscopy (SEM), solid-state nuclear ...
WANG Hongwei, LI Xiangjie, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua
doaj +2 more sources
Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread [PDF]
Liang you shipin ke-jiIn order to expand the application of silver carp protein hydrolysate in frozen dough, this paper investigated the effects of silver carp protein hydrolysates on the freezable water content, water distribution and migration, microstructure, rheological ...
TIAN Jin-he +5 more
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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
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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