Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

Author:

Kim Yang Soo,Huang Weining,Du Guocheng,Pan Zhengxing,Chung Okkyung

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. AACC International. (2000). Approved methods of the American association of cereal chemists (10th ed.). Methods 46-12, 44-15A, 08-01, and 54-22. The Association: St Paul, MN.

2. Frozen doughs: Rheological changes and yeast viability;Autio;Cereal Chemistry,1992

3. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours;Basman;European Food Research and Technology,2002

4. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour;Caballero;Journal of Cereal Science,2005

5. Optimization of hydrocolloid addition to improve wheat bread dough functionality: A response surface methodology study;Collar;Food Hydrocolloids,1999

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