Effects of glycerol on water properties and steaming performance of prefermented frozen dough-Reference-Cited by-同舟云学术

Effects of glycerol on water properties and steaming performance of prefermented frozen dough

Published:2011-01 Issue:1 Volume:53 Page:19-24
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Huang Liqun,Wan Jingjing,Huang Weining,Rayas-Duarte Patricia,Liu Gang

Funder

National Natural Science Foundation of China

National Agricultural Science and Technology Achievement Transfer Fund Project of China

Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. AACC International, 2000. Approved methods of the american association of cereal chemists, 10th ed. Methods 08-01, 44-15A, 46-12. St Paul, MN: The Association.

2. Ice in prefermented frozen bread dough – an investigation based on calorimetry and microscopy;Baier-Schenk;Cereal Chemistry,2005

3. Effects of glycerol and moisture gradient on thermomechanical properties of white bread;Baik;Food Chemistry,2001

4. Water self-diffusion coefficient and staling of white bread as affected by glycerol;Baik;Cereal Chemistry,2003

5. Differential scanning calorimetric study on the effects of frozen storage on gluten and dough;Bot;Cereal Chemistry,2003

Cited by 23 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. Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns;International Journal of Food Engineering;2023-12-14

2. Cryoprotectants for Frozen Dough: A Review;Food Biophysics;2023-05-31

3. Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough;Foods;2023-01-12

4. Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB);Heliyon;2022-05

5. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling;International Journal of Food Properties;2022-04-05