It had generally been accepted that frozen pre-fried products which were subsequently cooked by microwave radiation would be inferior in crispness to those products cooked in an oven. There are at least two reasons for which the inferiority of the microwaved products has been attributed. ...
Antifreeze protein and trehalose were added to pre-bake frozen bread dough respectively. However, during storage and transportation, low-temperature freezing and temperature fluctuations lead to deterioration of its quality. After pre-baking, freezing and thawing, ...
ice crystal growth.BgAFPs provided cryoprotective effect on yeast cells.BgAFPs decreased freezable water content and water mobility of frozen dough.BgAFPs maintained the dense and continuous microstructure of the frozen dough.BgAFPs attenuated the textural deterioration of frozen dough steamed bread.关键...
Effects of milk proteins and gums on quality of bread made from frozen dough following freeze - thaw cycles [ J ]. Food Science and Biotechnology, 2006, 15 (5): 805-813.Yun Y,Eun J B.Effects of milk proteins and gums on quality of bread made from frozen dough following freeze-thaw ...
Bread dough for frozen distribution produced using the composition and bread produced from the composition have improved moisture retention, volume, texture, etc. even when thawed, and can maintain freshness by delaying aging. Thus, the present application can provide a method for maintaining the ...
Novel ingredients and equipment have been continuously introduced to develop higher-quality bread, and research on baking has shown steady and impressive progress over many years [2]. In particular, the frozen dough method has significantly reduced the labor requirements and cost of baking [4,5,6...
2.3. Preparation of Frozen–Thawed Starch A mixture of Castanea henryi starch and Tremella fuciformis polysaccharide (CHS + TFP) was prepared as follows: the Castanea henryi starch was mixed with Tremella fuciformis polysaccharide at a ratio of 7:3. 30 g of Castanea henryi starch and 30 g of...