231 related articles for article (PubMed ID: 34119950)
1. New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.
Li Y; Li C; Ban X; Cheng L; Hong Y; Gu Z; Li Z
Food Chem; 2021 Nov; 362():130240. PubMed ID: 34119950
[TBL] [Abstract][Full Text] [Related]
2. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.
Wang P; Yang R; Gu Z; Xu X; Jin Z
Food Chem; 2017 Apr; 221():482-488. PubMed ID: 27979231
[TBL] [Abstract][Full Text] [Related]
3. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
[TBL] [Abstract][Full Text] [Related]
4. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.
Wang P; Yang R; Gu Z; Xu X; Jin Z
Food Chem; 2017 Aug; 229():464-471. PubMed ID: 28372202
[TBL] [Abstract][Full Text] [Related]
5. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.
Lu L; Xing JJ; Yang Z; Guo XN; Zhu KX
Food Chem; 2021 May; 343():128440. PubMed ID: 33127224
[TBL] [Abstract][Full Text] [Related]
6. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
Xu K; Chi C; She Z; Liu X; Zhang Y; Wang H; Zhang H
Food Chem; 2022 Jan; 366():130614. PubMed ID: 34304137
[TBL] [Abstract][Full Text] [Related]
7. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.
Wang P; Lee TC; Xu X; Jin Z
Food Chem; 2016 Nov; 211():27-33. PubMed ID: 27283603
[TBL] [Abstract][Full Text] [Related]
8. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
Zhang F; Guo J; Li P; Zhao F; Yang X; Cheng Q; Elmore JS; Wang P; Cui C
Food Chem; 2024 Jul; 447():138932. PubMed ID: 38484546
[TBL] [Abstract][Full Text] [Related]
9. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread.
Tan JM; Li B; Han SY; Wu H
Food Res Int; 2023 Oct; 172():113229. PubMed ID: 37689962
[TBL] [Abstract][Full Text] [Related]
10. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
He Y; Guo J; Ren G; Cui G; Han S; Liu J
Food Chem; 2020 Nov; 330():127243. PubMed ID: 32521403
[TBL] [Abstract][Full Text] [Related]
11. Effect of NaHCO
Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Chem; 2021 Oct; 358():129869. PubMed ID: 33933952
[TBL] [Abstract][Full Text] [Related]
12. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
Wei Q; Zhang G; Mei J; Zhang C; Xie J
Int J Biol Macromol; 2023 Jun; 240():124424. PubMed ID: 37060979
[TBL] [Abstract][Full Text] [Related]
13. Fine structures of added maltodextrin impact stability of frozen bread dough system.
Li Y; Zhao F; Li C; Ban X; Gu Z; Li Z
Carbohydr Polym; 2022 Dec; 298():120028. PubMed ID: 36241258
[TBL] [Abstract][Full Text] [Related]
14. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V; Ragaee SM; Abdel-Aal EM
J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
[TBL] [Abstract][Full Text] [Related]
15. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread.
Liu S; Gu S; Shi Y; Chen Q
Food Chem; 2024 Jan; 431():137122. PubMed ID: 37573742
[TBL] [Abstract][Full Text] [Related]
16. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp.
Zhang M; Suo W; Deng Y; Jiang L; Qi M; Liu Y; Li L; Wang C; Zheng H; Li H
Ultrason Sonochem; 2022 Jan; 82():105912. PubMed ID: 35033979
[TBL] [Abstract][Full Text] [Related]
17. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations.
Liang W; Sun C; Shen H; Lin Q; Niu L; Liu X; Zhao W; Li R; Li W
Int J Biol Macromol; 2024 Mar; 260(Pt 1):129481. PubMed ID: 38237835
[TBL] [Abstract][Full Text] [Related]
18. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
Hamed A; Ragaee S; Abdel-Aal el-SM
J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
[TBL] [Abstract][Full Text] [Related]
19. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast.
Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Chem; 2021 Oct; 359():129985. PubMed ID: 33965764
[TBL] [Abstract][Full Text] [Related]
20. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
Yang Z; Xu D; Zhou H; Wu F; Xu X
Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
