Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference43 articles.
1. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough;Bai;Food Chemistry,2022
2. The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose;Chen;LWT - Food Science and Technology,2023
3. Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels;Chisenga;Food Bioscience,2020
4. Effect of barley antifreeze protein on dough and bread during freezing and freeze-thaw cycles;Ding;Foods,2020
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4. Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents;Foods;2024-03-25
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