Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough-Reference-Cited by-同舟云学术

Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ZHANG Lin¹,ZENG Jie¹^ORCID,GAO Haiyan¹,ZHANG Keke¹,WANG Mengyu¹

Affiliation:

1. Henan Institute of Science and Technology, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst97821.pdf

Reference29 articles.

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

4. Quality deterioration and improvement of wheat gluten protein in frozen dough;Feng W.;Grain & Oil Science and Technology,2020

5. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality;He Y.;Food Chemistry,2020

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