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Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%,...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224582/ https://www.ncbi.nlm.nih.gov/pubmed/28231101 http://dx.doi.org/10.3390/foods5010006 |