The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties

The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties

Frozen dough is suitable for industrial cold chain transportation, but usually experiences temperature fluctuations through the cold chain to the store after being refrigerated in a factory, seriously damaging the product yield. In order to analyze the influence mechanism of temperature fluctuation...

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Bibliographic Details
Main Authors: Xiaorong Liu, Luncai Chen, Lei Chen, Dezheng Liu, Hongyan Liu, Dengyue Jiang, Yang Fu, Xuedong Wang
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
frozen dough
freeze–thaw
texture
water state
β-sheet
Online Access:https://www.mdpi.com/2304-8158/12/21/3888

Internet

https://www.mdpi.com/2304-8158/12/21/3888

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