Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage-Reference-Cited by-同舟云学术

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Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

Published:2020-11 Issue: Volume:163 Page:1866-1874
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Yixuan,Zhang Xingling,Ding Beibei,Ding Wenping,Xiao Shensheng,Song Jinsong,Lyu Qingyun,Ke Yuan,Wang Xuedong,Fu Yang

Funder

Science and Technology Support Program of Hubei Province, China

Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Effects of maillard reaction products on sensory and nutritional qualities of the traditional french baguette;Jouquand;J. Food Sci.,2018

2. The addition of alpha-cyclodextrin and gamma-cyclodextrin affect quality of dough and prebaked bread during frozen storage;Zhou;Foods,2019

3. Frozen dough and partially baked bread: an update;Rosell;Food Rev. Int.,2007

4. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chem.,2006

5. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough;Park;Food Chem.,2016

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4. Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics;Food Chemistry;2024-07

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