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Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

  • Published:2018-07 Issue: Volume:80 Page:8-14
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Xin Chen,Nie Linjie,Chen Hongliang,Li Jing,Li Bin

Funder

National Natural Science Foundation of China

Technical Innovation Program of Hubei province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Effect of loaf specific volume on the rate and extent of staling in bread;Axford;Journal of the Science of Food and Agriculture,1968

2. Different approaches for improving the quality and extending the shelf life of the partially baked bread: Low temperatures and HPMC addition;Bárcenas;Journal of Food Engineering,2006

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

4. Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs;Bhattacharya;Food Research International,2003

5. Characterisation of carboxymethyl cellulose and polyacrylamide graft copolymer;Biswal;Carbohydrate Polymers,2004
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