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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |