Effect of xanthan gum on improvement of bread height and specific volume upon baking with frozen and thawed dough

Food Science and Technology Research

Volumn 21, Issue 3, 2015, Pages 309-316

  Morimoto, Naomi ^a   Tabara, Aya ^a   Seguchi, Masaharu ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

Breadmaking properties; Frozen dough; Xanthan gum

Indexed keywords

BREADMAKING; FOOD PRODUCTS; OVENS; POLYSACCHARIDES; THAWING;

BREAD DOUGH; CARRAGEENANS; FROZEN DOUGHS; GELLAN GUM; KONJAC GLUCOMANNAN; LOCUST BEAN GUM; TAMARIND SEED GUMS; WHEAT FLOURS;

XANTHAN GUM;

EID: 84943808206     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.21.309     Document Type: Article

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