Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough

(2015) Turkay Kondakci et al.   CEREAL CHEMISTRY

Influence of ingredients and chemical components on the quality of Chinese steamed bread

(2014) Fan Zhu   FOOD CHEMISTRY

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

(2012) Victoria K. Ananingsih et al.   Food and Bioprocess Technology

Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products

(2012) Smail Meziani et al.   JOURNAL OF FOOD ENGINEERING

PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH

(2012) HAJAR ABBASI et al.   JOURNAL OF TEXTURE STUDIES

Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough

(2011) Smail Meziani et al.   JOURNAL OF FOOD ENGINEERING

Effects of glycerol on water properties and steaming performance of prefermented frozen dough

(2010) Liqun Huang et al.   JOURNAL OF CEREAL SCIENCE

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

(2010) Guénaelle Leray et al.   JOURNAL OF FOOD ENGINEERING

Combined effects of dough freezing and storage conditions on bread quality factors

(2009) Jinhee Yi et al.   JOURNAL OF FOOD ENGINEERING

Combined effects of freezing rate, storage temperature and time on bread dough and baking properties

(2009) Jinhee Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

(2007) Yuthana Phimolsiripol et al.   JOURNAL OF FOOD ENGINEERING