Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state-Reference-Cited by-同舟云学术

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Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state

Published:2024-10 Issue: Volume:61 Page:104866
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Guo Lunan,He Xinyang,Wang Yihang,Liu Guodong,Wu Chunsen,Xu Xueming^ORCID,Qian Jian-Ya

Publisher

Elsevier BV

Reference39 articles.

1. Cold response in Saccharomyces cerevisiae: New functions for old mechanisms;Aguilera;FEMS Microbiology Reviews,2007

2. Frozen dough: Rheological changes and yeast viability;Autio;Cereal Chemistry,1992

3. Determination of trehalose by ion chromatography and its application to a pharmacokinetic study in rats after intramuscular injection;Chen;Biomedical Chromatography,2018

4. Intracellular trehalose accumulation via the Agt1 transporter promotes freeze–thaw tolerance in Saccharomyces cerevisiae;Chen;Journal of Applied Microbiology,2022

5. Effect of growth conditions and trehalose content on cryotolerance of bakers' yeast in frozen doughs;Gélinas;Applied and Environmental Microbiology,1989

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