Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality

Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability

European Food Research and Technology ◽

10.1007/s002170100366 ◽

2001 ◽

Vol 213 (4-5) ◽

pp. 323-328 ◽

Cited By ~ 5

Author(s):

S. Kenny ◽

H. Grau ◽

E. Arendt

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Processing Conditions ◽

Frozen Dough ◽

Influence of Nitrogen Fertilizer Treatments on Spring Wheat (Triticum aestivum L.) Flour Characteristics and Effect on Fresh and Frozen Dough Quality

Cereal Chemistry ◽

10.1094/cchem.2004.81.1.51 ◽

2004 ◽

Vol 81 (1) ◽

pp. 51-54 ◽

Cited By ~ 17

Author(s):

David J. Boehm ◽

William A. Berzonsky ◽

Monisha Bhattacharya

Keyword(s):

Triticum Aestivum ◽

Spring Wheat ◽

Nitrogen Fertilizer ◽

Triticum Aestivum L ◽

Frozen Dough ◽

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.107446 ◽

2021 ◽

pp. 107446

Author(s):

Ahui Zhao ◽

Peiwen Shi ◽

Runqiang Yang ◽

Zhenxin Gu ◽

Dong Jiang ◽

...

Keyword(s):

Wheat Bran ◽

Frozen Dough ◽

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

Trends in Food Science & Technology ◽

10.1016/j.tifs.2017.11.017 ◽

2018 ◽

Vol 72 ◽

pp. 25-33 ◽

Cited By ~ 53

Author(s):

Wenhuang Luo ◽

Da-Wen Sun ◽

Zhiwei Zhu ◽

Qi-Jun Wang

Keyword(s):

Freeze Tolerance ◽

Frozen Dough ◽

Dough Properties ◽

FROZEN DOUGH AND PRODUCTS FROM IT

Agro-industrial technologies of the Central Russia ◽

10.24888/2541-7835-2018-10-30-34 ◽

2018 ◽

Vol 10 (4) ◽

pp. 30-34

Author(s):

A.V. Moshkin ◽

Keyword(s):

Thermal-aggregation behavior of gluten in frozen dough induced by ε−poly−L−lysine treated yeast

Food Chemistry ◽

10.1016/j.foodchem.2021.129985 ◽

2021 ◽

pp. 129985

Author(s):

Lu Lu ◽

Zhen Yang ◽

Xiao-Na Guo ◽

Jun-Jie Xing ◽

Ke-Xue Zhu

Keyword(s):

Aggregation Behavior ◽

Thermal Aggregation ◽

The Interactive Effects of Transgenically Overexpressed 1Ax1 with Various HMW-GS Combinations on Dough Quality by Introgression of Exogenous Subunits into an Elite Chinese Wheat Variety

PLoS ONE ◽

10.1371/journal.pone.0078451 ◽

2013 ◽

Vol 8 (10) ◽

pp. e78451 ◽

Cited By ~ 10

Author(s):

Xiang Mao ◽

Yin Li ◽

Shasha Zhao ◽

Jian Zhang ◽

Qian Lei ◽

...

Keyword(s):

Wheat Variety ◽

Interactive Effects ◽

Dough Quality ◽

Chinese Wheat

A Kinetic Study on Staling of White Bread Made by Frozen Dough Method.

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.46.212 ◽

1999 ◽

Vol 46 (4) ◽

pp. 212-219 ◽

Cited By ~ 13

Author(s):

Hiroaki YAMAUCHI ◽

Yasunori ICHINOSE ◽

Kanenori TAKATA ◽

Norio IRIKI ◽

Takeo SHIIINA ◽

...

Keyword(s):

Kinetic Study ◽

White Bread ◽

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough

Carbohydrate Polymers ◽

10.1016/j.carbpol.2015.10.063 ◽

2016 ◽

Vol 137 ◽

pp. 147-153 ◽

Cited By ~ 27

Author(s):

Han Tao ◽

Pei Wang ◽

Fengfeng Wu ◽

Zhengyu Jin ◽

Xueming Xu

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Wheat Starch ◽

Starch Granules ◽

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Food Science and Technology ◽

10.1590/1678-457x.00482 ◽

2016 ◽

Vol 37 (1) ◽

pp. 59-64 ◽

Cited By ~ 4

Author(s):

Jesús E. GERARDO-RODRÍGUEZ ◽

Benjamín RAMÍREZ-WONG ◽

Ana I. LEDESMA-OSUNA ◽

Concepción L. MEDINA-RODRÍGUEZ ◽

Refugio ORTEGA-RAMÍREZ ◽

...

Keyword(s):

Freezing Rate ◽

Bread Quality ◽

Frozen Dough ◽

Dough Properties