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- Polaki, A., et al. Show all 3 Authors
- Journal of food engineering 2009 v.92 no.2 pp. 137-145
- breadmaking quality; elasticity (mechanics); shelf life; flour; locust bean gum; dough development; precooked foods; texture; soluble fiber; sorption isotherms; breads; sorption; food fortification; water content; inulin; surface tension; frozen storage; oats; hydrocolloids; nutritive value; frozen dough; plant stanols; stress relaxation; water activity
- ... Developing products having both a high nutritional value and good storage stability during freezing is a challenge. Breads with hydrocolloids (HPMC or locust bean gum), commercial soluble fibers or whole oat flour were prepared. Bread containing a commercial shortening with plant stanols was also used. The physical characteristics of frozen dough and semi-baked frozen samples were determined after ...
- Polaki, A., et al. Show all 5 Authors
- Journal of food engineering 2010 v.97 no.1 pp. 1-7
- microstructure; dietary fiber; image analysis; frozen storage; sensory evaluation; raw foods; hydrocolloids; food storage; appearance (quality); baking quality; storage quality; frozen dough; scanning electron microscopy; breads; shape; particle size distribution
- ... Breads containing fibers or hydrocolloids were frozen stored as dough (DBs) or semi-baked samples (SBs). Their microstructure (e.g. pore characteristics) was evaluated by image analysis and scanning electron microscopy. The sensory characteristics of “fresh” (one-day stored at ambient conditions) and of semi-baked breads (fully baked the day of observations) were determined by a descriptive analys ...