Cryoprotective role of exogenous trehalose in frozen dough products

Food and Bioprocess Technology

Volumn 1, Issue 3, 2008, Pages 276-284

  Giannou, Virginia ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Freezing; Frozen dough; Quality; Trehalose

Indexed keywords

BAKERY PRODUCTS; DOUGH QUALITY; EXTRACELLULAR; FREEZING CONDITIONS; FROZEN DOUGH; FROZEN STORAGE; SUGAR CONTENT; TEXTURE CHARACTERISTICS; WEIGHT LOSS; WHEAT FLOURS;

FREEZING; GLUCOSE; SUGAR (SUCROSE); TEXTURES;

SCANNING ELECTRON MICROSCOPY;

TRITICUM AESTIVUM;

EID: 77954531425     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0008-z     Document Type: Article

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