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"frozen dough"
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2014
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- Author:
- Wang, Pei; Tao, Han; Wu, Fengfeng; Yang, Na; Chen, Feng; Jin, Zhengyu; Xu, Xueming
- Source:
- Food chemistry 2014 v.164 pp. 44-49
- ISSN:
- 0308-8146
- Subject:
- frozen dough, etc ; aqueous solutions; dough quality; foaming; foaming properties; foams; freezing; frozen storage; gliadin; hydrophobicity; storage time; surface tension; wheat; Show all 13 Subjects
- Abstract:
- ... In this study, the effect of frozen storage on the foaming properties of wheat gliadin was investigated and further elucidated by evaluating its physicochemical changes. The foaming volumes of gliadin solution decreased while the foaming stability increased during the frozen storage. This was directly attributed to decreased gliadin content and increased foam density and protein concentration invo ...
- DOI:
- 10.1016/j.foodchem.2014.05.010
- https://dx.doi.org/10.1016/j.foodchem.2014.05.010
- Author:
- Hamed, Abdelmagid; Ragaee, Sanaa; Abdel‐Aal, El‐Sayed M.
- Source:
- Journal of food science 2014 v.79 no.12 pp. E2470
- ISSN:
- 0022-1147
- Subject:
- frozen dough, etc ; barley; barley flour; beta-glucans; bound water; bread dough; calorimeters; extensibility; food science; frozen storage; gluten; nuclear magnetic resonance spectroscopy; photographs; rheological properties; rheology; scanning electron microscopy; stored products; wheat flour; Show all 18 Subjects
- Abstract:
- ... Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air‐classified barley flour fraction rich in β‐glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air‐classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to prod ...
- DOI:
- 10.1111/1750-3841.12702
- http://dx.doi.org/10.1111/1750-3841.12702
- Author:
- Huen, Julien; Weikusat, Christian; Bayer-Giraldi, Maddalena; Weikusat, Ilka; Ringer, Linda; Lösche, Klaus
- Source:
- Journal of cereal science 2014 v.60 no.3 pp. 555-560
- ISSN:
- 0733-5210
- Subject:
- frozen dough, etc ; Raman spectroscopy; baked goods; bread dough; crystallization; crystals; freezing; gluten; ice; microscopy; microstructure; recipes; starch; wheat; yeasts; Show all 15 Subjects
- Abstract:
- ... The use of freezing technology is well established in industrial and craft bakeries and is still gaining importance. In order to optimize recipes and processes of frozen baked goods, it is essential to be able to investigate the products' microstructure. Especially ice crystals and their interaction with the other components of the frozen products are of interest. In this study, frozen wheat bread ...
- DOI:
- 10.1016/j.jcs.2014.07.012
- https://dx.doi.org/10.1016/j.jcs.2014.07.012
- 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
- Author:
- Lü, Ying-guo; Chen, Jie; Li, Xue-qin; Ren, Lu; He, Ya-qiang; Qu, Ling-Bo
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.59 no.1 pp. 403-410
- ISSN:
- 0023-6438
- Subject:
- frozen dough, etc ; alpha-amylase; boiling; cassava starch; cooking; cooking quality; food additives; freezing; glucose oxidase; guar gum; lactic acid; microstructure; mouthfeel; noodles; precooking; response surface methodology; sensory evaluation; sodium; steaming; storage quality; Show all 20 Subjects
- Abstract:
- ... The processing method and quality improvement of frozen noodles were studied. To obtain the best mouthfeel and control the breakage during processing and cooking, noodles with a thickness of 1.1 mm and width of 3.4 mm were produced. The precooking method for raw noodles was steaming for 10 min and then boiling for 4 min before freezing to obtain the optimal characteristics for frozen noodles. Five ...
- DOI:
- 10.1016/j.lwt.2014.05.046
- https://dx.doi.org/10.1016/j.lwt.2014.05.046
- Author:
- Tan, Haigang; Dong, Jian; Wang, Guanglu; Xu, Haiyan; Zhang, Cuiying; Xiao, Dongguang
- Source:
- Journal of industrial microbiology & biotechnology 2014 v.41 no.8 pp. 1275-1285
- ISSN:
- 1367-5435
- Subject:
- frozen dough, etc ; bakers yeast; bakery industry; fermentation; freezing; gene overexpression; genes; trehalase; trehalose; Show all 9 Subjects
- Abstract:
- ... Several recombinant strains with overexpressed trehalose-6-phosphate synthase gene (TPS1) and/or deleted trehalase genes were obtained to elucidate the relationships between TPS1, trehalase genes, content of intracellular trehalose and freeze tolerance of baker’s yeast, as well as improve the fermentation properties of lean dough after freezing. In this study, strain TL301TPS₁overexpressing TPS1 s ...
- DOI:
- 10.1007/s10295-014-1467-7
- PubMed:
- 24951963
- http://dx.doi.org/10.1007/s10295-014-1467-7
- Author:
- Silvas‐García, M.I.; Ramírez‐Wong, B.; Torres‐Chávez, P.I.; Carvajal‐Millan, E.; Barrón‐Hoyos, J.M.; Bello‐Pérez, L.A.; Quintero‐Ramos, A.
- Source:
- Journal of food process engineering 2014 v.37 no.3 pp. 237-247
- ISSN:
- 0145-8876
- Subject:
- frozen dough, etc ; bread dough; breads; carbon dioxide; crystals; dough quality; flour; freezing; frozen storage; gluten; hardness; ice; protein solubility; rheological properties; storage time; thawing; Show all 16 Subjects
- Abstract:
- ... The aim of this study was to evaluate the effect of the freezing rate and storage time on the solubility of gluten proteins and on the fermentative and rheological properties of dough as well as the bread quality. Increased storage time very significantly decreased (P < 0.01) the quality of the dough and the bread. Dough frozen at a slow freezing rate exhibited a very significant decrease in the p ...
- DOI:
- 10.1111/jfpe.12079
- http://dx.doi.org/10.1111/jfpe.12079
- Author:
- Shi, Xiaojian; Miao, Yelian; Chen, Jie Yu; Chen, Jun; Li, Wenli; He, Xun; Wang, Jining
- Source:
- Applied biochemistry and biotechnology 2014 v.172 no.6 pp. 3042-3053
- ISSN:
- 0273-2289
- Subject:
- frozen dough, etc ; arginine; breeding; cell viability; frozen storage; glutamic acid; glycerol; proline; survival rate; trehalose; yeasts; Show all 11 Subjects
- Abstract:
- ... Freeze-tolerant baker’s yeasts are required for the processing of frozen doughs. The present study was carried out to investigate the cell survival rate after frozen storage and the change of fermentability in dough due to frozen storage, and to discuss quantitatively the relationship of freeze tolerance with intracellular trehalose, amino acids, and glycerol, using six types of baker’s yeasts as ...
- DOI:
- 10.1007/s12010-014-0744-2
- PubMed:
- 24482281
- http://dx.doi.org/10.1007/s12010-014-0744-2