Deterioration mechanisms and quality improvement methods in frozen dough: An updated review-Reference-Cited by-同舟云学术

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

Published:2024-01 Issue: Volume:143 Page:104251
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhang Honghong,Fan Haoran,Xu Xueming,Xu Dan^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference136 articles.

1. Physical modifications of wheat gluten protein: An extensive review;Abedi;Journal of Food Process Engineering,2021

2. Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough;Arai;Cereal Chemistry,2021

3. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough;Bai;Food Chemistry,2022

4. Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms;Cao;Lebensmittel-Wissenschaft und -Technologie,2020

5. Deletion of NTH1 and HSP12 increases the freeze–thaw resistance of baker's yeast in bread dough;Chen;Microbial Cell Factories,2022

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1. Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread;Food Hydrocolloids;2024-12

2. Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state;Food Bioscience;2024-10

3. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough;International Journal of Biological Macromolecules;2024-09

4. Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin;Journal of Cereal Science;2024-09

5. Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives;Food Science and Biotechnology;2024-07-03