Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure

Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure

The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with t...

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Bibliographic Details
Main Authors: Yan Li, Yu Wang, Xi Qiu, Mingcong Fan, Li Wang, Haifeng Qian
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
lactylated gluten
freeze-thaw tolerance
steamed bread
Online Access:https://www.mdpi.com/2304-8158/12/19/3607

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