Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties-Reference-Cited by-同舟云学术

Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties

Author:

Silvas-García M.I.¹,Ramírez-Wong B.¹,Torres-Chávez P.I.¹,Carvajal-Millan E.²,Barrón-Hoyos J.M.¹,Bello-Pérez L.A.³,Quintero-Ramos A.⁴

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Hermosillo Sonora 83000 Mexico

2. Centro de Investigación en Alimentación y Desarrollo; Hermosillo Sonora Mexico

3. Centro de Desarrollo de Productos Bióticos del IPN; Yautepec Morelos Mexico

4. Universidad Autónoma de Chihuahua; Chihuahua Chihuahua Mexico

Funder

CONACyT

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference37 articles.

3. Frozen doughs: Rheological changes and yeast viability;Autio;Cereal Chem.,1992

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