Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid

The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough...

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Detalles Bibliográficos
Autores principales: He, Ni, Pan, Zhiqin, Li, Lin, Zhang, Xia, Yuan, Yi, Yang, Yipeng, Han, Shuangyan, Li, Bing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379111/
https://www.ncbi.nlm.nih.gov/pubmed/37509864
http://dx.doi.org/10.3390/foods12142772

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379111/
https://www.ncbi.nlm.nih.gov/pubmed/37509864
http://dx.doi.org/10.3390/foods12142772

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