Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough

Food Research International

Volumn 41, Issue 9, 2008, Pages 903-908

  Kim, Yang Soo ^a   Huang, Weining ^a   Du, Guocheng ^a   Pan, Zhengxing ^a   Chung, Okkyung ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Frozen dough; Locus bean gum; Response surface methodology; Transglutaminase; Trehalose

Indexed keywords

BIOCHEMICAL ENGINEERING; REGRESSION ANALYSIS; SURFACE PROPERTIES;

FROZEN DOUGH; LOCUS BEAN GUM; RESPONSE SURFACE METHODOLOGY; TRANSGLUTAMINASE; TREHALOSE;

HARDNESS;

EID: 54349120222     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.013     Document Type: Article

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