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...
Main Authors: | Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, Chunmei Li, Yan Xu, Xiangli Ding, Xiaoyan Zhou |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2022-12-01
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Series: | International Journal of Food Properties |
Subjects: | |
Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2060252 |
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