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