Effect of Mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11959
Abstract: BACKGROUND A series of deterioration in frozen dough bread is easy to happen in store sales, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve the storage staling. The… read more here.
Keywords: leaf polysaccharides; frozen dough; mulberry leaf; dough bread ... See more keywords
Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12752
Abstract: BACKGROUND Recently, frozen dough has become more popular because of its ability to be quickly transformed into freshly baked foods. During the storage and transport process, frozen dough would suffer some degree of damage caused… read more here.
Keywords: tamarind seed; frozen dough; structure; characteristics frozen ... See more keywords
Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00725-5
Abstract: Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers.… read more here.
Keywords: dough; quality; wheat flour; rheology ... See more keywords
Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100699
Abstract: Abstract This study aimed to explore the effectiveness and mechanisms of enhancing the freezing-thawing (F/T) tolerance of frozen dough using e-poly-L-lysine (e-PL) treated industrial yeast. The specific volume, hardness and internal texture changes in steamed… read more here.
Keywords: enhancing freezing; treated yeast; thawing tolerance; freezing thawing ... See more keywords
Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.
Sign Up to like & getrecommendations! Published in 2021 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103640
Abstract: Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not perform well in all baking-related conditions. In particular, dough fermentation, or proofing, is compromised by the species' sensitivity to the low and… read more here.
Keywords: baking potential; dough baking; jurei arboricola; yeast ... See more keywords
Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109678
Abstract: Abstract Ice-bonding collagen peptides (IBCPs) from bovine bone collagen hydrolysates were isolated by an improved ice-affinity adsorption system. Then its breadmaking performance in the frozen dough and ice-binding mechanism were investigated. The results showed that… read more here.
Keywords: ice binding; dough ice; ice; frozen dough ... See more keywords
Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112141
Abstract: Abstract The development of protein-polyphenol conjugates is attracting more research interest in recent years due to their potential application in food industry. In this study, three types of polyphenols (proanthocyanidin, catechin and curcumin) was conjugated… read more here.
Keywords: dough deterioration; incorporation; frozen dough; glutenin polyphenols ... See more keywords
DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.15673/fst.v12i2.943
Abstract: Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these… read more here.
Keywords: bread; jerusalem artichoke; frozen dough; einkorn wheat ... See more keywords
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233833
Abstract: To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast,… read more here.
Keywords: frozen dough; steamed buns; pre fermented; par steamed ... See more keywords