Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
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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