Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread

Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread

The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this study. The results showed FD was more effective in...

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Bibliographic Details
Main Authors: Xue Yang, Jinying Guo, Mengli Niu, Can Lu, Ping Wang, Denglin Luo
Format: Article
Language:English
Published: Elsevier 2024-10-01
Series:Food Chemistry: X
Subjects:
Fucoidan
Sodium alginate
Frozen dough
Quality
Steamed bread
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524004966

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524004966

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