Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered structure, and protein secondary structure of the...

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Bibliographic Details
Main Authors: Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, Chunmei Li, Yan Xu, Xiangli Ding, Xiaoyan Zhou
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Freeze-thaw cycles
frozen dough
water state
multi-scale structure
nutritional quality
free amino acid analysis
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2060252

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2022.2060252

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