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Enhancement Mechanism of Novel Modifiers on Gluten Protein and Dough Quality in Pre-Proofed Frozen Dough

https://doi.org/10.2139/ssrn.6670027
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inferredcites →https://doi.org/10.1002/jsfa.11078openalex-snapshot
Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan
inferredcites →https://doi.org/10.1007/s11483-018-09565-9openalex-snapshot
Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten
inferredcites →https://doi.org/10.1007/s11483-022-09740-zopenalex-snapshot
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
inferredcites →https://doi.org/10.1016/j.foodchem.2006.05.011openalex-snapshot
Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy
inferredcites →https://doi.org/10.1016/j.foodchem.2016.10.139openalex-snapshot
Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough
inferredcites →https://doi.org/10.1016/j.foodchem.2017.02.122openalex-snapshot
Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition
inferredcites →https://doi.org/10.1016/j.foodchem.2018.03.103openalex-snapshot
Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties
inferredcites →https://doi.org/10.1016/j.foodchem.2018.11.011openalex-snapshot
Effect of organic acids on bread quality improvement
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.045openalex-snapshot
Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.01.009openalex-snapshot
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.01.030openalex-snapshot
Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106619openalex-snapshot
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough
inferredcites →https://doi.org/10.1016/j.foodres.2014.12.012openalex-snapshot
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
inferredcites →https://doi.org/10.1016/j.foodres.2021.110863openalex-snapshot
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.05.144openalex-snapshot
Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten
inferredcites →https://doi.org/10.1016/j.jcs.2008.02.008openalex-snapshot
Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature
inferredcites →https://doi.org/10.1179/135100006x101066openalex-snapshot
Preventive effect of tannic acid on 2-acetylaminofluorene induced antioxidant level, tumor promotion and hepatotoxicity: a chemopreventive study
inferredcites →https://doi.org/10.3390/molecules17067169openalex-snapshot
Effect of Frozen Storage on Molecular Weight, Size Distribution and Conformation of Gluten by SAXS and SEC-MALLS
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