The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties

Frozen dough is suitable for industrial cold chain transportation, but usually experiences temperature fluctuations through the cold chain to the store after being refrigerated in a factory, seriously damaging the product yield. In order to analyze the influence mechanism of temperature fluctuation...

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Detalles Bibliográficos
Autores principales: Liu, Xiaorong, Chen, Luncai, Chen, Lei, Liu, Dezheng, Liu, Hongyan, Jiang, Dengyue, Fu, Yang, Wang, Xuedong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648450/
https://www.ncbi.nlm.nih.gov/pubmed/37959007
http://dx.doi.org/10.3390/foods12213888

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648450/
https://www.ncbi.nlm.nih.gov/pubmed/37959007
http://dx.doi.org/10.3390/foods12213888

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