Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough

Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough

In recent years, the production of prepared and frozen foods has increased with economic development. However, during freezing, moisture migration forms ice crystals that damage food structure and reduce quality. This study investigates moisture migration changes in pre-fermented dough during frozen...

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Bibliographic Details
Main Authors: Tianyu Xiao, Mingkun Sun, Shuwang Cao, Jianxiong Hao, Huan Rao, Dandan Zhao, Xueqiang Liu
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Pre-fermentation
Water migration
Frozen dough
Citrus fibre
Soya dietary fibre
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001561

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