Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
ML Zhang, XN Guo, XH Sun… - … Reviews in Food Science …, 2024 - Wiley Online Library
Fresh dough products lead to instability in product quality, high production costs, and more
production time, which seriously affects the industrial production of the food industry. The …
production time, which seriously affects the industrial production of the food industry. The …
[HTML][HTML] The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose
J Chen, J Xiao, J Tu, L Yu, L Niu - Lwt, 2023 - Elsevier
The effects of different sweet potato protein hydrolysates (SPPH) concentrations (1, 2, 3,
g/100 g) on the frozen dough bread in comparison to trehalose (3 g/100 g) were evaluated …
g/100 g) on the frozen dough bread in comparison to trehalose (3 g/100 g) were evaluated …
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology
D de Oliveira Teotônio, SM Rodrigues… - Research, Society and …, 2021 - rsdjournal.org
Disorders related to human health involving proteins that form the gluten network are
increasingly in society, justifying the need to offer bakery products for this market niche. This …
increasingly in society, justifying the need to offer bakery products for this market niche. This …
Desarrollo de masas congeladas para panificación a partir de trigo (Triticum durum) sustituido parcialmente con una mezcla de harinas de frejol (Phaseolus vulgaris) …
JG Jerez Caiza - 2023 - repositorio.uta.edu.ec
Que el presente Trabajo de Titulación ha sido prolijamente revisado. Por lo tanto, autorizo la
presentación de este Trabajo de Titulación, Modalidad Proyecto de Investigación, el mismo …
presentación de este Trabajo de Titulación, Modalidad Proyecto de Investigación, el mismo …