Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed. The results showed that the specific volume retention of the...

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Principais autores:	WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin
Formato:	Artigo
Idioma:	Inglês
Publicado:	Academy of National Food and Strategic Reserves Administration 2023-09-01
Series:	Liang you shipin ke-ji
Assuntos:	freezing temperature frozen whole wheat steamed buns re-steaming quality component properties protein secondary structure microstructure
Acceso en liña:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230512
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