Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products by Virginia Giannou, Constantina Tzia

Subjects: “…frozen dough…”
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The effects of commercial fibres on frozen bread dough by JELENA FILIPOVIĆ, NADA FILIPOVIĆ, VLADIMIR FILIPOVIĆ

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Research progress on the effect of different improvers on the quality of frozen dough by XIN Chen, ZHOU Rui-li, GONG Fang-yuan

Subjects: “…frozen dough…”
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THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING by Jelena Filipović, Stevan Popov, Nada Filipović

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Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough by Hatice Bekiroglu, Gorkem Ozulku, Osman Sagdic

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The influence of carboxymethylcellulose, xanthan and guar-gum addition in bread dough before freezing on metabolism and viability of Saccharomyces cerevisiae by Kocić-Tanackov Sunčica D., Došenović Irena S., Pejin Jelena D., Grujić Olgica S., Pejin Dušanka J.

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Ulasan Ilmiah: Inovasi Dalam Proses Pembuatan Roti Menggunakan Perlakuan Pembekuan Untuk Menghasilkan Adonan Roti Beku by Virna Muhardina

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Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough by Jianying LIU, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, Chen LI

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In Situ Characterization and Analysis of Molecular Structure of Gluten Proteins and Moisture Distribution in Dough during Freezing by ZHANG Hua, ZHANG Pu, ZHANG Yuhan, LIU Xingli, ZHANG Yanyan

Subjects: “…frozen dough; gluten; molecular structure; moisture distribution…”
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Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs by Ismail Sait Dogan

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Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread by Yuxia Zhao, Meera Kweon

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Effects of wheat starch content on its flour and frozen dough bread by Zixuan Yang, Jinling Li, Zhili Ji, Shangyuan Sang, Xueming Xu

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Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns by Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, Pei Wang

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Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread by TIAN Jin-he, WANG Yan-jie, WU Yue, GUO Rui-rui, WANG Li-long, SUN Yu-bo

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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality by Angela Daniela Carboni, Andrea Gómez-Zavaglia, Maria Cecilia Puppo, María Victoria Salinas

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The Effect of Additives on the Glass Transition Temperature of Frozen Dough Using DMA by Wu Youzhi, Liu Baolin

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Evaluation of the impact of additive combination on the quality of baguette and hamburger products made from frozen dough by Hoàng Thị Thu, Đặng Minh Nhật, Nguyễn Hoàng Dũng

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Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough by Tong-Chao Su, Wen-Kai Du, Bing-Yan Deng, Jie Zeng, Hai-Yan Gao, Hai-Xu Zhou, Guang-Lei Li, Hao Zhang, Ya-Meng Gong, Jin-Yu Zhang

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Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread by Xue Yang, Jinying Guo, Mengli Niu, Can Lu, Ping Wang, Denglin Luo

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Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough by Zahoor Ahmed, Bin Xu, Umar Farooq, Muhammad Faisal Manzoor, Mohamed F. Awad, Jawad Ashraf, Tabussam Tufail, Gholamreza Abdi

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