Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

2015 ◽  
Vol 8 (10) ◽  
pp. 2066-2075 ◽  
Author(s):  
Yanjie Zhang ◽  
Hui Zhang ◽  
Li Wang ◽  
Haifeng Qian ◽  
Xiguang Qi
Keyword(s):  
Avena Sativa ◽  
Antifreeze Proteins ◽  
Frozen Dough ◽  
Steamed Bread

scholarly journals Effects of Xylanase on Quality of Frozen Dough Steamed Bread

2016 ◽  
Vol 22 (4) ◽  
pp. 409-417 ◽  
Author(s):  
Shuncheng Ren ◽  
Ruiping Ma
Keyword(s):  
Frozen Dough ◽  
Steamed Bread

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

2016 ◽  
Vol 202 ◽  
pp. 120-124 ◽  
Author(s):  
Sen Ma ◽  
Li Li ◽  
Xiao-xi Wang ◽  
Xue-ling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Frozen Dough ◽  
Damaged Starch ◽  
Steamed Bread

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

2020 ◽  
Vol 330 ◽  
pp. 127243 ◽  
Author(s):  
Yijie He ◽  
Jinying Guo ◽  
Guoyan Ren ◽  
Guoting Cui ◽  
Sihai Han ◽  
...  
Keyword(s):  
Water Distribution ◽  
Konjac Glucomannan ◽  
Bread Quality ◽  
Frozen Dough ◽  
Steamed Bread

Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread

2021 ◽  
pp. 130614
Author(s):  
Ke Xu ◽  
Chengdeng Chi ◽  
Zhenyun She ◽  
Xingli Liu ◽  
Yanyan Zhang ◽  
...  
Keyword(s):  
Frozen Dough ◽  
Steamed Bread

Emulsifier’s Influence on the Quality of Frozen Dough

2011 ◽  
Vol 343-344 ◽  
pp. 423-429 ◽  
Author(s):  
Yu Ru Bao ◽  
Xian Lun Wang ◽  
Shun Cheng Ren
Keyword(s):  
Orthogonal Experiment ◽  
Sucrose Ester ◽  
Single Factor ◽  
Sugar Ester ◽  
Frozen Dough ◽  
Steamed Bread ◽  
Single Factor Experiment

The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

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