Effects of Different Thawing Methods on Rheology, Microstructure and Water Distribution of Frozen Dough and Quality of Corresponding Steamed Bread-Reference-Cited by-同舟云学术

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Effects of Different Thawing Methods on Rheology, Microstructure and Water Distribution of Frozen Dough and Quality of Corresponding Steamed Bread

Published:2023 Issue: Volume: Page:
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Author:

Zhang Fan,Guo Jinying,Li Peiyao,Zhao Fen,Yang Xue,Wang Ping,Cui Can

Publisher

Elsevier BV

Reference42 articles.

1. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough;N Bai;Food Chemistry,2022

2. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality;C Ban;LWT-Food Science and Technology,2016

3. Effect of freezing and frozen storage on mesquitewheat dough for panettone-like breads;F Bigne;Journal of Food Measurement and Characterization,2019

4. Effects of dual-frequency ultrasound-assisted thawing technology on thawing rate, quality properties, and microstructure of large yellow croaker (Pseudosciaena crocea);H Cheng;Foods,2022

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