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...
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| Autori principali: | , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080289 |
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