Understanding how starch constituent in frozen dough affected bread quality would be
valuable for contributing to the frozen products with better quality. To elucidate the …

Fermentation is one of the oldest food processing techniques known to humans and cereal
fermentation is still widely used to create many types of foods and beverages. Starch is a …

Porous starch (PS), a modified form of starch with unique properties, is attracting substantial
attention for its diverse advantages and applications. Its intricate porous structure, crystalline …

In this work, critical melting (CM) combined with freeze-thawing treatment (FT, freezing at−
20℃ and− 80℃, respectively) was used to prepare porous starch. The results showed that …

The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-
AX gels, which further influences the functionality of starch-based products. The properties of …

In order to elucidate the mechanism underlying the effect of different-sizes potato starch on
dough during freeze–thaw treatment, the rheological properties, moisture distribution …

为拓宽玉米粉在食品领域的应用, 该研究以玉米粉为原料, 研究了发酵处理对其色泽, 水合特性,
热力学特性等的影响, 并从淀粉结构方面进行了相应的机理分析. 结果表明: 植物乳杆菌纯培养 …

Understanding the relationship between gel formation and the hierarchical structure of mung
bean starch fermented by Lactobacillus plantarum has potential value for its green …

As a result of agri-food production, large quantities of organic waste are produced in the
form of press cakes (by-products of plant-based drink production), and a huge quantity of …

The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun
(RBSB) dough and the cooked product were explored. For frozen dough samples, the …