Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428453 | Trends in Food Science & Technology | 2018 | 36 Pages |
Abstract
The addition of additives can not only improve the freeze tolerance of yeast but also maintain the rheological and thermophysical properties of dough. Through the modification of gene, freeze tolerance and fermentation ability of yeast can be improved. Optimizing freezing and storage conditions ensures the activity of yeast as well as dough network structure so that freezing damage due to ice crystals can be minimized. In addition, novel freezing technology such as ultrasound-assisted freezing can simultaneously accelerate the freezing process as well as generate fine and uniform ice crystals, thus protecting dough network structure.
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Authors
Wenhuang Luo, Da-Wen Sun, Zhiwei Zhu, Qi-Jun Wang,