The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased...

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Bibliografske podrobnosti

Principais autores:	Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2024-03-01
Serija:	Foods
Teme:	frozen dough steamed bread carboxymethyl cellulose sodium proofing tolerance proofing degree
Online dostop:	https://www.mdpi.com/2304-8158/13/6/870
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