Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from...
Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough
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Language
English
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Contents
The effects of freeze‐thaw cycles at different temperatures on the water‐holding capacity, rheological properties, water distribution, secondary structure, and microstructure of gluten protein in the fermented dough were investigated. The gluten protein from fermented dough was freeze‐thawed 1–5 times at −6°C, −12°C, −18°C, −24°C, and −30°C. The re...
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Full title
Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough
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TN_cdi_crossref_primary_10_1111_jfpp_16768
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_16768
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.16768
