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Quality deterioration and improvement of wheat gluten protein in frozen dough

  • Published:2020-03 Issue:1 Volume:3 Page:29-37
  • ISSN:2590-2598
  • Container-title:Grain & Oil Science and Technology
  • language:en
  • Short-container-title:Grain & Oil Science and Technology

Author:

Feng Wenjuan,Ma Sen,Wang Xiaoxi

Funder

Key Scientific and Technological Project of Henan Province

Henan University of Technology

NSFC

Publisher

Elsevier BV

Reference70 articles.

1. Frozen dough;Domingues,2016

2. Effect of bran on quality of frozen dough;Wang;Journal of Henan University of Technology (Natural Science Edition),2017

3. Cross-linking behavior of protein in steamed bread production and its effect on quality;Wang,2016

4. Giant proteins with flour power;Wrigley;Nature,1996

5. On the elasticity of wheat gluten;Belton;J Cereal Sci,1999
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