Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure

The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with t...

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Detalles Bibliográficos
Autores principales: Li, Yan, Wang, Yu, Qiu, Xi, Fan, Mingcong, Wang, Li, Qian, Haifeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572338/
https://www.ncbi.nlm.nih.gov/pubmed/37835260
http://dx.doi.org/10.3390/foods12193607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572338/
https://www.ncbi.nlm.nih.gov/pubmed/37835260
http://dx.doi.org/10.3390/foods12193607

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