Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions
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DOI: 10.1016/j.jfoodeng.2020.110084
Abstract: Abstract The effects of thawing methods (refrigerator, ambient, proofer, and microwave thawing) on the quality attributes of frozen doughs were investigated mainly in terms of dough rheology and baking performance. While the use of microwave… read more here.
Keywords: baking performance; frozen doughs; elucidation rheological; rheological properties ... See more keywords
INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Animal and Plant Sciences"
DOI: 10.36899/japs.2020.1.0024
Abstract: Various blends of Mozzarella with 2 and 4 months semi-ripened Cheddar cheese were mixed at levels of 75:25, 50:50 and 25:75 respectively. Effect of different blends of cheeses on baking performance, viscosity and microstructure of… read more here.
Keywords: baking performance; viscosity; cheddar; cheddar cheese ... See more keywords