Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles

In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread...

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Detalles Bibliográficos
Autores principales: Ding, Xiangli, Li, Tingting, Zhang, Hui, Guan, Chengran, Qian, Jianya, Zhou, Xiaoyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699476/
https://www.ncbi.nlm.nih.gov/pubmed/33228238
http://dx.doi.org/10.3390/foods9111698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699476/
https://www.ncbi.nlm.nih.gov/pubmed/33228238
http://dx.doi.org/10.3390/foods9111698

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