| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9488171 | LWT - Food Science and Technology | 2005 | 6 Pages |
Abstract
The enthalpy of freezable water on fresh bread dough was determined by Differential Scanning Calorimetry (DSC) at the heating rate of 3°C/min, temperature range of â40°C to 20°C. The value of unfrozen water was 0.30-0.34 g H2O/g solids and additives used during the storage up to 56 days significantly affected the textural properties of frozen dough.
Keywords
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Food Science
Authors
T.G. Matuda, D.F. Parra, A.B. Lugão, C.C. Tadini,