Corporate Effect of Vacuum Mixing and Freezing-thawing Treatment on Microstructure and Quality of Quick-frozen Youtiao Dough

Corporate Effect of Vacuum Mixing and Freezing-thawing Treatment on Microstructure and Quality of Quick-frozen Youtiao Dough

In order to investigate the corporate effect of vacuum mixing and freezing-thawing treatment on microstructure and quality of quick-frozen Youtiao dough and fritters, frozen Youtiao dough was prepared under the vacuum mixing (0~0.08 MPa) and freezing-thawing treatment (0~3 times). Combined analytica...

Full description

Bibliographic Details
Main Authors: Xingli LIU, Jing ZHANG, WU Hao, Xiaojuan YANG, Hongwei WANG, Yanyan ZHANG, Hua ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-06-01
Series:Shipin gongye ke-ji
Subjects:
vacuum mixing
freezing-thawing
youtiao dough
microstructure
quality
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090143

Similar Items

Similar Items