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Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state

Lunan Guo; Xinyang He; Yihang Wang; Guodong Liu; Chunsen Wu; Xueming Xu; Jian-Ya Qian
Food Bioscience · Vol. 61 · pp. 104866 · 2024
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume61
Pages104866
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2024.104866
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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