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- Ang, Amanda Mei Yen, et al. Show all 3 Authors
- Cereal chemistry 2015 v.92 no.3 pp. 236-245
- breadmaking quality; breads; deformation; extensibility; fermentation; firmness; freezing; frozen dough; hydrocolloids; rheology; sodium alginate; xanthan gum
- ... The impact of freezing on dough rheology, fermentation performance, and final steamed bread quality was investigated in this study. Also, the incorporation of sodium alginate and xanthan gum into the frozen dough formulation, in comparison with 0.1% salt, was studied to test their suitability as frozen dough improvers. Incorporating these hydrocolloids into steamed bread revealed their totally dif ...