Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

Food Hydrocolloids

Volumn 22, Issue 6, 2008, Pages 1135-1147

  Kontogiorgos, Vassilis ^a   Goff, H Douglas ^a   Kasapis, Stefan ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Antifreeze proteins; Flour; Frozen dough; Gluten; Ice structuring proteins; Microstructure; Recrystallization; SEM; TEM; Water mobility

Indexed keywords

DETERIORATION; DIFFERENTIAL SCANNING CALORIMETRY; ICE; PHYSICAL PROPERTIES; PROTEINS; RECRYSTALLIZATION (METALLURGY);

ANTIFREEZE PROTEIN; EFFECT OF AGEING; FLOUR; FROZEN DOUGHS; GLUTEN; ICE-STRUCTURING PROTEINS; RECRYSTALLISATION; TEM; WATER MIXTURE; WATER MOBILITY;

SCANNING ELECTRON MICROSCOPY;

EID: 40849135901     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.005     Document Type: Article

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