Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs

Journal of Food Science

Volumn 72, Issue 4, 2007, Pages

  Dodic J ^a   Pejin, D ^a   Dodic S ^a   Popov, S ^a   Mastilovic J ^a   Popov Raljic J ^b   Zivanovic, S ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Bread quality; Fermentation activity yeast; Frozen dough; Gums; Hydrocolloids

Indexed keywords

BACTERIAL POLYSACCHARIDE; CARBOXYMETHYLCELLULOSE; CARRAGEENAN; FOOD ADDITIVE; XANTHAN;

ARTICLE; BREAD; CHEMISTRY; COLLOID; FERMENTATION; FOOD HANDLING; FREEZING; HARDNESS; METHODOLOGY; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; TIME;

BREAD; CARBOXYMETHYLCELLULOSE; CARRAGEENAN; COLLOIDS; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; FREEZING; HARDNESS; POLYSACCHARIDES, BACTERIAL; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; TIME FACTORS;

EID: 34248192863     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00337.x     Document Type: Article

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