FROZEN DOUGH AND PRODUCTS FROM IT

2018 ◽  
Vol 10 (4) ◽  
pp. 30-34
Author(s):  
A.V. Moshkin ◽  
Keyword(s):  
Frozen Dough

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

2021 ◽  
pp. 129985
Author(s):  
Lu Lu ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Jun-Jie Xing ◽  
Ke-Xue Zhu
Keyword(s):  
Aggregation Behavior ◽  
Thermal Aggregation ◽  
Frozen Dough

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

1999 ◽  
Vol 46 (4) ◽  
pp. 212-219 ◽  
Author(s):  
Hiroaki YAMAUCHI ◽  
Yasunori ICHINOSE ◽  
Kanenori TAKATA ◽  
Norio IRIKI ◽  
Takeo SHIIINA ◽  
...  
Keyword(s):  
Kinetic Study ◽  
White Bread ◽  
Frozen Dough

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

2016 ◽  
Vol 137 ◽  
pp. 147-153 ◽  
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 ◽  
Frozen Dough

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

2016 ◽  
Vol 37 (1) ◽  
pp. 59-64 ◽  
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

Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

2003 ◽  
Vol 80 (6) ◽  
pp. 773-780 ◽  
Author(s):  
R. Sharadanant ◽  
K. Khan
Keyword(s):  
Frozen Dough

Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough

2021 ◽  
Vol 343 ◽  
pp. 128440
Author(s):  
Lu Lu ◽  
Jun-Jie Xing ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Frozen Dough ◽  
Freeze Thaw

Isolation of ice structuring collagen peptide by ice affinity adsorption, its ice-binding mechanism and breadmaking performance in frozen dough

2018 ◽  
Vol 42 (3) ◽  
pp. e12506 ◽  
Author(s):  
Cong Thanh Nguyen ◽  
Min Yuan ◽  
Jing Song Yu ◽  
Tai Ye ◽  
Hui Cao ◽  
...  
Keyword(s):  
Binding Mechanism ◽  
Affinity Adsorption ◽  
Frozen Dough ◽  
Collagen Peptide ◽  
Ice Binding

Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough

2019 ◽  
Vol 223 ◽  
pp. 115142 ◽  
Author(s):  
Zixuan Yang ◽  
Wenjie Yu ◽  
Dan Xu ◽  
Lunan Guo ◽  
Fengfeng Wu ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Wheat Starch ◽  
Frozen Dough ◽  
Whole Wheat
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