Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure

Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure

Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results...

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Bibliographic Details
Main Authors: Beibei Zhao, Liuyu Hou, Ting Liu, Xinru Liu, Shijian Fu, Hua Li
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Curdlan
Protein structure
Frozen dough
Steamed bread
Textural properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002754

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523002754

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