The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness

Journal of Cereal Science

Volumn 63, Issue , 2015, Pages 116-121

  Wang, Pei ^a   Tao, Han ^a   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Frozen dough; Gluten polymerization; Starch crystallinity; Steamed bread firmness

Indexed keywords

EID: 84930015299     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.03.008     Document Type: Article

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