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Jiang Q, Wei X, Liu Q, Zhang T, Chen Q, Yu X, Jiang H. Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing. Food Chem 2024; 433:137318. [PMID: 37678121 DOI: 10.1016/j.foodchem.2023.137318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/19/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
The rheological properties of dough closely correlate to a dough's ability to be three-dimensionally (3D) printed, but only weakly characterize its fermentation and baking process. This study aimed to use rheo-fermentation properties to predict rheological properties of dough, thereby obtaining indirect information on both 3D printing properties and post-processing characteristics. The 3D printing behavior and baking quality of the dough were measured. A gluten content of 13% was found to be the most suitable for 3D printing and exhibited desirable performance during fermentation and baking. Pearson correlation analysis revealed a strong correlation between rheological properties and rheo-fermentation properties. Using partial least squares regression-based models, the coefficients of determination of the prediction for rheological parameters (G', G″, η*) were 0.920, 0.854 and 0.863, respectively, with corresponding residual prediction deviation values of 3.063, 3.774, and 4.773. These findings suggest that 3D printing of bread dough products can be easily and successfully accomplished.
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Affiliation(s)
- Qian Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xing Wei
- Shaanxi Rural Science and Technology Development Center, Xi'an 710000, China
| | - Qianchen Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Teng Zhang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Qin Chen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hao Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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2
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Obadi M, Xu B. Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review. Int J Biol Macromol 2024; 255:128202. [PMID: 37979748 DOI: 10.1016/j.ijbiomac.2023.128202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Frozen dough technology has been widely used in the food industry at home and abroad due to its advantages of extending shelf life, preventing aging, and facilitating refrigeration and transportation. However, during the transportation and storage process of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuations can lead to a deterioration in the quality of the dough, resulting in poor sensory characteristics of the final product and decreased consumption, which limits the large-scale application of frozen dough. In response to this issue, antifreeze proteins (AFPs) could be used as a beneficial additive to frozen dough that can combine with ice crystals, modify the ice crystal morphology, reduce the freezing point of water, and inhibit the recrystallization of ice crystals. Because of its special structure and function, it can well alleviate the quality deterioration problem caused by ice crystal recrystallization during frozen storage of dough, especially the plant-derived AFPs, which have a prominent effect on inhibiting ice crystal recrystallization. In this review, we introduce the characteristics and mechanisms of action of plant-derived AFPs. Furthermore, the application of plant-derived AFPs in frozen dough are also discussed.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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3
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Tirado-Kulieva VA, Miranda-Zamora WR, Hernández-Martínez E, Pantoja-Tirado LR, Bazán-Tantaleán DL, Camacho-Orbegoso EW. Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work. Heliyon 2022; 8:e10973. [PMID: 36262292 PMCID: PMC9573917 DOI: 10.1016/j.heliyon.2022.e10973] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/13/2022] [Accepted: 09/30/2022] [Indexed: 11/19/2022] Open
Abstract
Freezing is widely used in food preservation, but if not carried out properly, ice crystals can multiply (nucleation) or grow (recrystallization) rapidly. This also affects thawing, causing structural damage and affecting overall quality. The objective of this review is to comprehensively study the cryoprotective effect of antifreeze proteins (AFPs), highlighting their role in the freeze-thaw process of food. The properties of AFPs are based on their thermal hysteresis capacity (THC), on the modification of crystal morphology and on the inhibition of ice recrystallization. The mechanism of action of AFPs is based on the adsorption-inhibition theory, but the specific role of hydrogen and hydrophobic bonds/residues and structural characteristics is also detailed. Because of the properties of AFPs, they have been successfully used to preserve the quality of a wide variety of refrigerated and frozen foods. Among the limitations of the use of AFPs, the high cost of production stands out, but currently there are solutions such as the use the production of recombinant proteins, cloning and chemical synthesis. Although in vitro, in vivo and human studies have shown that AFPs are non-toxic, their safety remains a matter of debate. Further studies are recommended to expand knowledge about AFPs, to reduce costs in their large-scale production, to understand their interaction with other food compounds and their possible effects on the consumer.
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Affiliation(s)
| | | | | | - Lucia Ruth Pantoja-Tirado
- Carrera Profesional de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo, Peru
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4
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Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Gharib G, Saeidiharzand S, Sadaghiani AK, Koşar A. Antifreeze Proteins: A Tale of Evolution From Origin to Energy Applications. Front Bioeng Biotechnol 2022; 9:770588. [PMID: 35186912 PMCID: PMC8851421 DOI: 10.3389/fbioe.2021.770588] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Accepted: 12/31/2021] [Indexed: 11/19/2022] Open
Abstract
Icing and formation of ice crystals is a major obstacle against applications ranging from energy systems to transportation and aviation. Icing not only introduces excess thermal resistance, but it also reduces the safety in operating systems. Many organisms living under harsh climate and subzero temperature conditions have developed extraordinary survival strategies to avoid or delay ice crystal formation. There are several types of antifreeze glycoproteins with ice-binding ability to hamper ice growth, ice nucleation, and recrystallization. Scientists adopted similar approaches to utilize a new generation of engineered antifreeze and ice-binding proteins as bio cryoprotective agents for preservation and industrial applications. There are numerous types of antifreeze proteins (AFPs) categorized according to their structures and functions. The main challenge in employing such biomolecules on industrial surfaces is the stabilization/coating with high efficiency. In this review, we discuss various classes of antifreeze proteins. Our particular focus is on the elaboration of potential industrial applications of anti-freeze polypeptides.
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Affiliation(s)
- Ghazaleh Gharib
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
- Center of Excellence for Functional Surfaces and Interfaces for Nano-Diagnostics (EFSUN), Sabanci University, Istanbul, Turkey
| | - Shaghayegh Saeidiharzand
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
| | - Abdolali K. Sadaghiani
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
- Center of Excellence for Functional Surfaces and Interfaces for Nano-Diagnostics (EFSUN), Sabanci University, Istanbul, Turkey
- *Correspondence: Abdolali K. Sadaghiani, ; Ali Koşar,
| | - Ali Koşar
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
- Center of Excellence for Functional Surfaces and Interfaces for Nano-Diagnostics (EFSUN), Sabanci University, Istanbul, Turkey
- *Correspondence: Abdolali K. Sadaghiani, ; Ali Koşar,
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6
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Zhang B, Omedi JO, Zheng J, Huang W, Jia C, Zhou L, Zou Q, Li N, Gao T. Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles. Foods 2020; 9:foods9111698. [PMID: 33228238 PMCID: PMC7699476 DOI: 10.3390/foods9111698] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/27/2020] [Accepted: 11/09/2020] [Indexed: 11/17/2022] Open
Abstract
In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation and ice crystals recrystallisation in dough samples during freezing treatment and freeze-thaw treatment. It slow down the increase rate of hardness of bread crumb. The average area of pores in bread crumbs decreased significantly (p < 0.05) as the total number of pores increased (p < 0.05), and the addition of BaAFP-1 inhibited this deterioration. These results confirmed the cryoprotective activity of BaAFP-1 in bread dough during freezing treatment and freeze-thaw cycles.
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8
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The effects of different additives on the physical properties of dumpling wrapper. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00230-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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Zhu TW, Zhang X, Li B, Wu H. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough. Food Chem 2019; 272:76-83. [DOI: 10.1016/j.foodchem.2018.08.047] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Revised: 07/17/2018] [Accepted: 08/09/2018] [Indexed: 10/28/2022]
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11
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.074] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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12
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Zhang Y, Li Y, Liu Y, Zhang H. Effects of multiple freeze-thaw cycles on the quality of frozen dough. Cereal Chem 2018. [DOI: 10.1002/cche.10053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yanyan Zhang
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Henan Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou China
| | - Yinli Li
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
| | - Ying Liu
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
| | - Hua Zhang
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Henan Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou China
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13
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Jia C, Yang W, Yang Z, Ojobi OJ. Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Tavakoli HR, Jonaidi Jafari N, Hamedi H. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. J Texture Stud 2017; 48:124-130. [PMID: 28370115 DOI: 10.1111/jtxs.12223] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/28/2016] [Accepted: 08/08/2016] [Indexed: 12/21/2022]
Abstract
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. PRACTICAL APPLICATIONS Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Hassan Hamedi
- Department of Food Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
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15
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Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough. J CHEM-NY 2017. [DOI: 10.1155/2017/4513410] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.
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16
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Chen X, Wu JH, Li L, Wang SY. The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2830-x] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread. Food Chem 2016; 202:120-4. [DOI: 10.1016/j.foodchem.2016.01.075] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 12/15/2015] [Accepted: 01/19/2016] [Indexed: 11/16/2022]
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18
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Ding X, Zhang H, Wang L, Qian H, Qi X, Xiao J. Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.12.025] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Hamed A, Ragaee S, Abdel-Aal ESM. Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough. J Food Sci 2014; 79:E2470-9. [DOI: 10.1111/1750-3841.12702] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Accepted: 09/30/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Abdelmagid Hamed
- Dept. of Food Science; Univ. of Guelph; Guelph Ontario Canada N1G 2W1
| | - Sanaa Ragaee
- Dept. of Food Science; Univ. of Guelph; Guelph Ontario Canada N1G 2W1
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri Food Canada; Guelph Ontario Canada N1G 5C9
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20
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Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.11.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Jia C, Huang W, Wu C, Lv X, Rayas-Duarte P, Zhang L. Characterization and yeast cryoprotective performance for thermostable ice-structuring proteins from Chinese Privet (Ligustrum Vulgare) leaves. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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