Formation and distribution of ice upon freezing of different formulations of wheat bread

Author:

Chen Guo,Jansson Helén,Lustrup Kaare F.,Swenson Jan

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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

2. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): formation of ice and changes in the gluten network;Baier-Schenk;Journal of Cereal Science,2005

3. Moisture redistribution and phase transitions during bread staling;Baik;Cereal Chemistry,2000

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

5. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze–thaw cycles;Berglund;Cereal Chemistry,1991

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