Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread

Effects of Enzyme Addition on the Processing Characteristics of Frozen Dough and the Quality of the Steamed Bread

Quality deterioration issues, such as insufficient gas retention, a rough taste, and a propensity to collapse, are usually encountered in frozen dough and its prepared flour products. To improve the fermentation characteristics and quality of frozen dough and its processed products, different levels...

Full description

Saved in:
Bibliographic Details
Main Authors: Hongwei WANG, Qinyue NIE, Jingyue QIAO, Yu ZHANG, Huishan SHEN, Xingli LIU, Xuewei ZHAO, Hua ZHANG, Yanyan ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
enzyme preparation
steamed bread quality
frozen dough
fermentation characteristics
starch
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080289
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items