Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
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
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules28010001
Abstract: The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well… read more here.
Keywords: properties baking; function; relationship dough; panned bread ... See more keywords