Elucidation on the fermentation capacity improvement of frozen dough by sanxan

Author:

Liu Mei,Sun Le,Qin Guolan,Zhang Jin,Wei Yangkun,Shen Yunpeng,Ma Hao,Dang Wenqian,Li Jie,Liang Ying,Li Limin,Zheng Xueling,Liu Chong

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. A comprehensive review on wheat flour dough rheology;Amjid;Pakistan Journal of Food Sciences,2013

2. Protein network analysis - a new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

3. Influence of konjac glucomannan and frozen storage on rheological and tensile properties of frozen dough;Cui;Polymers,2019

4. Hydrocolloids in wheat breadmaking: A concise review;Ferrero;Food Hydrocolloids,2017

5. Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin;Guo;Innovative Food Science & Emerging Technologies,2021

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