Effects of glycerol on water properties and steaming performance of prefermented frozen dough

Journal of Cereal Science

Volumn 53, Issue 1, 2011, Pages 19-24

  Huang, Liqun ^a   Wan, Jingjing ^a   Huang, Weining ^a   Rayas Duarte, Patricia ^b   Liu, Gang ^c  

^a JIANGNAN UNIVERSITY   (China)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c Hangzhou Zhiwei Foods Co Ltd   (China)

Author keywords

Differential scanning calorimetry (DSC); Glycerol; Prefermented frozen dough steamed bread; Water properties

Indexed keywords

EID: 79551616699     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.07.006     Document Type: Article

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