Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2361-2.pdf
Reference39 articles.
1. Angioloni A, Balestra F, Pinnavaia GG, Rosa MD (2008) Small and large deformation tests for the evaluation of frozen dough viscoelastic behavior. J Food Eng 87:527–531
2. Asghar A, Faqir MA, Jonathan C, Christopher R, Daubert GR (2009) Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. Food Hydrocoll 23:1687–1692
3. Bhattacharya M, Langstaff TM, Berzonsky WA (2003) Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs. Food Res Int 36:365–372
4. Biliaderis CG, Arvanitoyannis I, Izydroczyk MS, Prokopowich DJ (1997) Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch/Staerke 49:278–283
5. Charoenrein S, Preechathammawong N (2010) Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels. J Food Eng 100:310–314
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan;Food Bioscience;2024-06
2. Cryoprotective effect of curdlan on frozen wheat gluten: With respect to physicochemical properties and molecular structure;LWT;2024-01
3. Air blast freezing in the food industry;Low-Temperature Processing of Food Products;2024
4. Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns;International Journal of Food Engineering;2023-12-14
5. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids;Journal of the Science of Food and Agriculture;2023-11-23
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3