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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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Principais autores: Hongwei WANG, Qinyue NIE, Jingyue QIAO, Yu ZHANG, Huishan SHEN, Xingli LIU, Xuewei ZHAO, Hua ZHANG, Yanyan ZHANG
Formato: Artigo
Idioma:Chinês
Publicado em: The editorial department of Science and Technology of Food Industry 2025-07-01
coleção:Shipin gongye ke-ji
Assuntos:
enzyme preparation
steamed bread quality
frozen dough
fermentation characteristics
starch
Acesso em linha:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080289
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