Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented t...

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Detalles Bibliográficos
Autores principales: Yang, Bailu, Zhang, Yining, Yuan, Jiayi, Yang, Minzhen, Yang, Runqiang, Gu, Zhenxin, Xie, Chong, Zhou, Qin, Jiang, Dong, Zhou, Jianzhong, Wang, Pei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736846/
https://www.ncbi.nlm.nih.gov/pubmed/36496641
http://dx.doi.org/10.3390/foods11233833

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736846/
https://www.ncbi.nlm.nih.gov/pubmed/36496641
http://dx.doi.org/10.3390/foods11233833

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