Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough

Author:

AIBARA Shigeo1,OGAWA Noriko2,HIROSE Masaaki1

Affiliation:

1. Division of Applied Life Science, Graduate School of Agriculture, Kyoto University

2. Faculty of Home Economics, Gifu Women’s University

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Reference17 articles.

1. 1) Räsänen, J., Härkönen, H., and Autio, K., Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time. Cereal Chem., 72, 637–642 (1995).

2. 2) Aibara, S., Nishimura, K., and Esaki, K., Effects of shortening on the loaf volume of frozen dough bread. Food Sci. Biotechnol., 10, 521–528 (2001).

3. 3) Varriano-Marston, E., Hsu, K. H., and Mahdi, J., Rheological and structural changes in frozen dough. Bakers’ Dig., 54, 32 (1980).

4. 4) Tipples, K. H., The relation of starch damage to the baking performance of flour. Bakers’ Dig., 43, 28 (1969).

5. 5) Berglund, P. T., Shelton, D. R., and Freeman, T. P., Comparison of two sample preparaion procedures for low-temperature scanning electron microscopy for frozen bread dough. Cereal Chem., 67, 139–140 (1990).

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