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Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 wee...

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Detalles Bibliográficos
Autores principales:	Zheng, Kai, Chen, Zhehan, Fu, Yang, Chen, Lei, Zhu, Xiangwei, Chen, Xi, Ding, Wenping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818151/ https://www.ncbi.nlm.nih.gov/pubmed/36613295 http://dx.doi.org/10.3390/foods12010080

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