Works matching DE "FROZEN dough"

Results: 23

Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough.

Published in:

Journal of Chemistry, 2017, p. 1, doi. 10.1155/2017/4513410

By:

Zhang, Hua;
Zhang, Yanyan;
Wang, Xintian;
Xiang, Qisen;
Bai, Yanhong;
Li, Suyun;
Yang, Lixin

Publication type:

Article

EFFECTS OF WAXY WHEAT FLOUR ON SKIN AND QUALITY OF QUICK-FROZEN DUMPLING.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 3, p. 68

By:

Chao Tian;
Liyan Sun

Publication type:

Article

The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough.

Published in:

Cereal Chemistry, 2016, v. 93, n. 4, p. 377, doi. 10.1094/CCHEM-08-15-0179-R

By:

Tang, Xiaojuan;
Wang, Feng;
Huang, Weining;
Zou, Qibo;
Jia, Chunli;
Jin, Dadi;
Omedi, Jacob‐Ojobi;
Li, Zhibin

Publication type:

Article

Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet (Ligustrum vulgare) Leaves.

Published in:

Cereal Chemistry, 2012, v. 89, n. 3, p. 162, doi. 10.1094/CCHEM-11-11-0136

By:

Chunli Jia;
Weining Huang;
Chao Wu;
Jing Zhong;
Rayas-Duarte, Patricia;
Chengxiang Guo

Publication type:

Article

Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase.

Published in:

Cereal Chemistry, 2011, v. 88, n. 6, p. 596, doi. 10.1094/CCHEM-07-11-0082

By:

Zhenni Li;
Xiaojuan Tang;
Weining Huang;
Liu, Jerry Gang;
Tilley, Michael;
Yao, Yuan

Publication type:

Article

DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 108, doi. 10.15673/fst.v12i2.943

By:

Stankova, N.;
Gogova, T.;
Paramonenko, L.

Publication type:

Article

Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker's Yeast in Frozen Dough.

Published in:

Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 3, p. 624, doi. 10.1271/bbb.110959

By:

Sasano, Yu;
Haitani, Yutaka;
Hashida, Keisuke;
Ohtsu, Iwao;
Shima, Jun;
Takagi, Hiroshi

Publication type:

Article

Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs.

Published in:

International Food Research Journal, 2013, v. 20, n. 4, p. 1529

By:

S. Sze-Yin;
C. Lai-Hoong

Publication type:

Article

Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil.

Published in:

International Food Research Journal, 2013, v. 20, n. 2, p. 593

By:

A. Punturug;
S. Netiwaranon

Publication type:

Article

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2500, doi. 10.1007/s11947-015-1615-8

By:

Ozkoc, Semin;
Seyhun, Nadide

Publication type:

Article

Extraction of Oat ( Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 10, p. 2066, doi. 10.1007/s11947-015-1560-6

By:

Zhang, Yanjie;
Zhang, Hui;
Wang, Li;
Qian, Haifeng;
Qi, Xiguang

Publication type:

Article

The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1149, doi. 10.1007/s00217-016-2830-x

By:

Chen, Xu;
Wu, Jin-hong;
Li, Ling;
Wang, Shao-yun

Publication type:

Article

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 2, p. 124, doi. 10.1111/jtxs.12223

By:

Tavakoli, Hamid Reza;
Jonaidi Jafari, Nematollah;
Hamedi, Hassan

Publication type:

Article

Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 5, p. 365, doi. 10.1111/jtxs.12136

By:

Gharaie, Zahra;
Azizi, Mohammad Hossein;
Barzegar, Mohsen;
Aghagholizade, Roya

Publication type:

Article

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β-Glucan-Rich Barley Flour Fraction.

Published in:

Journal of Food Quality, 2015, v. 38, n. 5, p. 316, doi. 10.1111/jfq.12151

By:

Hamed, Abdelmagid;
Ragaee, Sanaa;
Marcone, Massimo;
Abdel-Aal, El-Sayed M.

Publication type:

Article

Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze–thaw cycles and their underlying mechanisms.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5507, doi. 10.1007/s11694-021-01127-x

By:

Cui, Meili;
Liu, Haidong;
Liu, Yongle;
Yu, Jian;
Li, Xianghong;
Huang, Yiqun;
Wang, Faxiang

Publication type:

Article

Evaluation of baking conditions for frozen doughs.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3307, doi. 10.1007/s11694-019-00253-x

By:

Varmola, Eeva;
Bedade, Dattatray;
Deshaware, Shweta;
Ojamo, Heikki;
El Haj Assad, Mamdouh;
Shamekh, Salem

Publication type:

Article

EFFECTS of COMBINING ADDED HYDROCOLLOIDS and SURFACTANT and FROZEN STORAGE on THE BAKING QUALITY of FROZEN BREAD DOUGH.

Published in:

GIDA: The Journal of Food, 2013, v. 38, n. 5, p. 283, doi. 10.5505/gida.2013.46220

By:

Sungur, Başak;
Ercan2, Recai

Publication type:

Article

BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 18, doi. 10.15414/jmbfs.2015.4.special3.18-22

By:

Bojňanská, Tatiana;
Šmitalová, Jana;
Vollmannová, Alena;
Tokár, Marián;
Vietoris, Vladimír

Publication type:

Article

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough.

Published in:

Polymers (20734360), 2019, v. 11, n. 5, p. 794, doi. 10.3390/polym11050794

By:

Cui, Tingting;
Liu, Rui;
Wu, Tao;
Sui, Wenjie;
Zhang, Min

Publication type:

Article

EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES.

Published in:

Arab Universities Journal of Agricultural Sciences, 2019, v. 27, n. 4, p. 2139, doi. 10.21608/ajs.2019.16572.1081

By:

Eman, K. N. Hanafi;
El-Shemy, M. G. Y.;
Yousif, E. I.;
Yasin, Nessrien M. N.

Publication type:

Article

Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2725, doi. 10.1111/j.1365-2621.2002.tb08805.x

By:

Takano, H.;
Naito, S.;
Ishida, N.;
Koizumi, M.;
Kano, H.

Publication type:

Article

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough.

Published in:

Acta Agriculturae Slovenica, 2019, v. 114, n. 1, p. 33, doi. 10.14720/aas.2019.114.1.4

By:

CHISENGA, Shadrack Mubanga;
WORKNEH, Tilahun Seyoum;
BULTOSA, Geremew;
ALIMI, Buliyaminu Adegbemiro

Publication type:

Article