Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf‐life and easy deterioration of quality during storag...

Celý popis

Uloženo v:

Podrobná bibliografie
Vydáno v:	Comprehensive reviews in food science and food safety Ročník 23; číslo 6; s. e70028 - n/a
Hlavní autoři:	Zhang, Meng‐Li, Guo, Xiao‐Na, Sun, Xiao‐Hong, Zhu, Ke‐Xue
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Wiley Subscription Services, Inc 01.11.2024
Témata:	Bread - analysis breads cold tolerance crosslinking Crystals Dough dough quality encapsulation Fermentation Flour - analysis Food Handling - methods Food industry Food quality food safety Freezing frozen dough frozen dough products Frozen food Genetic engineering Gluten gluten network Glutens - chemistry Hybridization ice industrialization processing technology Shelf life starch Starch - chemistry Structural proteins temperature Temperature tolerance Thawing transportation Triticum - chemistry versatile additives wheat flour Yeast yeast freeze tolerance yeasts yeast freeze tolerance frozen dough products processing technology gluten network versatile additives
ISSN:	1541-4337, 1541-4337
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!