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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |