Research on Water'S Influences on the Quality of Frozen Dough-Reference-Cited by-同舟云学术

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Research on Water'S Influences on the Quality of Frozen Dough

Published:2011 Issue: Volume:8 Page:313-318
ISSN:1878-0296
Container-title:Procedia Environmental Sciences
language:en
Short-container-title:Procedia Environmental Sciences

Author:

Yuru Bao,Xianlun Wang

Publisher

Elsevier BV

Subject

General Medicine

Reference4 articles.

1. Chuangfu Liu, Haizhou Dong, Hanxu Hou e. The Production Techniques and Foreground Prospect of Bread with Frozen Dough [J], Food and Fodder Industry, 2002 (2): 39-40.

2. SB/T10139293, Making and Scoring Criterion of Steamed Bread S.

3. GB/T21732021998, Scoring Items and Marks Distribution Table of steamed bread S.

4. Food Technology[M];Qiy Lu u,1998

Cited by 5 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. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics;Food Chemistry;2024-05

2. Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean;Journal of Food Processing and Preservation;2023-04-03

3. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing;Food Chemistry;2021-07

4. Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation;Scientific Reports;2019-01-24

5. Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread;Food and Bioprocess Technology;2015-06-18

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