Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure

Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results...

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Detalles Bibliográficos
Autores principales: Zhao, Beibei, Hou, Liuyu, Liu, Ting, Liu, Xinru, Fu, Shijian, Li, Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534182/
https://www.ncbi.nlm.nih.gov/pubmed/37780272
http://dx.doi.org/10.1016/j.fochx.2023.100832

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534182/
https://www.ncbi.nlm.nih.gov/pubmed/37780272
http://dx.doi.org/10.1016/j.fochx.2023.100832

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