| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277973 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Frozen storage had a significant effect on rheological parameters of frozen doughs. ⺠Yeast activity decrease during frozen storage. ⺠Doubling the yeast amount can compensate this decay after 27 days of frozen storage. ⺠α-Helix and β-sheets of FTIR data proved protein aggregation during frozen storage. ⺠The storage effect was particularly concentrated in the first 27 days of storage.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Smail Meziani, Jordane Jasniewski, Pablo Ribotta, Elmira Arab-Tehrany, Jean-Marc Muller, Mohamed Ghoul, Stéphane Desobry,