Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations-Reference-Cited by-同舟云学术

Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations

Published:2024-03 Issue: Volume:260 Page:129481
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liang Wei,Sun Chenyang,Shen Huishan,Lin Qian,Niu Li,Liu Xinyue,Zhao Wenqing,Li Ruijie,Li Wenhao

Funder

Northwest A and F University

Shaanxi Province Department of Science and Technology

Direktion für Entwicklung und Zusammenarbeit

Shanxi Provincial Key Research and Development Project

Publisher

Elsevier BV

Reference25 articles.

1. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - a review of effective methods;Luo;Trends Food Sci. Technol.,2018

2. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread;Tan;Food Res. Int.,2023

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

4. Physicochemical properties and gluten structures of frozen steamed bread dough under freeze-thaw treatment affected by gamma-polyglutamic acid;Guan;Food Hydrocoll.,2023

5. Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage;Wu;LWT–Food Sci. Technol.,2022

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles;Food Research International;2024-11

2. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough;International Journal of Biological Macromolecules;2024-11