Results 41 to 50 of about 3,577 (217)

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, Carlos Alberto Fuenmayor Bobadilla, Carlos Mario Zuluaga Domínguez   +2 more
openaire   +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., Došanović Irena S., Popov Stevan D., Suturović Zvonimir J., Ranković Jovana A., Dodić Siniša N., Dodić Jelena M., Vučurović Vesna M.   +7 more
doaj   +1 more source

Effect of Edible Alkali Addition on the Quality Characteristics of Different Frozen Multigrain Doughs

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, Tongchao SU, Xianghua HU, Jie ZENG, Haiyan GAO, Yangyang WANG, Jianan TIAN, Mingjun MA, Haixu ZHOU   +8 more
doaj   +1 more source

Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough

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, Yingquan Zhang, Jikai Jiang, Bo Zhang, Ming Li, Boli Guo   +5 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

Corporate Effect of Vacuum Mixing and Freezing-thawing Treatment on Microstructure and Quality of Quick-frozen Youtiao Dough

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, Jing ZHANG, WU Hao, Xiaojuan YANG, Hongwei WANG, Yanyan ZHANG, Hua ZHANG   +6 more
doaj   +1 more source

Regulation and Mechanism of Cryoprotectants on the Quality of Frozen Dough [PDF]

Shipin Kexue
Frozen 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

Influence of supramolecular forces on the linear viscoelasticity of gluten [PDF]

, 2016
Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0–70 °C).
Kontogiorgos, Vassilis, Paras Shah, Shah, Paras, Bills, Paul, Bills, Paul J., Paul Bills, Vassilis Kontogiorgos   +6 more
core   +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, Morris, Gordon, Morris, Gordon A.   +2 more
core   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza. [PDF]

Food Sci Nutr
A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Vargas AL, Sato R, Yano H, Koda T, Nishioka A, Araki T.   +5 more
europepmc   +2 more sources