Subject: "frozen dough" / Journal: Journal of cereal science / Publication Year: 2014 / Subject: dough development and bread dough / Text Availability: Citation in PubAg

Main content area

Author:: Bae, Woosung; Lee, Bon; Hou, Gary G.; Lee, Suyong
Source:: Journal of cereal science 2014 v.60 no.3 pp. 520-525
ISSN:: 0733-5210
Subject:: frozen dough, etc ; adverse effects; ambient temperature; antioxidant activity; baking quality; bread dough; dietary fiber; dough development; extensibility; firmness; frozen storage; gelatinization; loaves; pasting properties; starch; texture; wheat; wheat flour; white bread; whole grain flour; Show all 20 Subjects
Abstract:: ... Whole-grain wheat flour was utilized in a frozen bread dough system and its functional and baking performances were characterized for bake off applications. Whole-grain wheat flour high in dietary fibers (11.84%) exhibited greater water hydration properties than white wheat flour at room temperature. The opposite results were however observed upon starch gelatinization which could be correlated to ...
DOI:: 10.1016/j.jcs.2014.08.006
: https://dx.doi.org/10.1016/j.jcs.2014.08.006