Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat

Journal of Cereal Science

Volumn 49, Issue 2, 2009, Pages 250-253

  Xu, Hua Neng ^a   Huang, Weining ^a   Jia, Chunli ^a   Kim, Yangsoo ^a   Liu, Huiping ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Shanghai BABI Foods Co Ltd   (China)

Author keywords

Freeze thaw cycle; Frozen dough; Ice structuring proteins; Water holding capacity

Indexed keywords

TRITICUM AESTIVUM;

EID: 61749101133     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.10.009     Document Type: Article

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