Results 51 to 60 of about 3,577 (217)
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
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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
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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
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International Journal of Food Properties, 2022 The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered ...
Qiuyu Wang +6 more
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Frozen Dough and Partially Baked Bread: An Update [PDF]
Food Reviews International, 2007 The bakery market is growing due to the development of new technologies related in freezing. In this contribution, the state of the art on frozen dough and bread is reviewed, giving special emphasis to the contributions of the last two decades. This article is especially focussed on being a useful guide of the research performed in the application of ...
Rosell, Cristina M., Gómez, Manuel
openaire +2 more sources
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
Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs [PDF]
Applied and Environmental Microbiology, 1991 The relationship between lipid content and tolerance to freezing at −50°C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents correlated with the
P, Gélinas +3 more
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Effect of formulation on the quality of frozen bread dough [PDF]
Brazilian Archives of Biology and Technology, 2003 The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific
Salas-Mellado, Myriam M. +1 more
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Estudos da viabilidade da produção de pão francês a partir da massa congelada [PDF]
, 2002 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.O crescimento do número de padarias e o aumento do consumo de pães tem contribuído para novos investimentos na área
Bona, Sarita de
core
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal +4 more
wiley +1 more source