Research on the Influence of Moisture State, Microscopic Morphology and Physical Properties of the Resting Dough

To study the effect of resting on the quality of frozen dough, the changes in the moisture state of the dough during the resting process (0, 30, 60, 90, 120 min), the moisture distribution of dough and their effects on ice crystal distribution, microstructure, and creep recovery characteristics afte...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Yanyan ZHANG, Jie ZHANG, Jing ZHANG, Pu ZHANG, Xingli LIU, Hua ZHANG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-03-01
Subjects:	resting moisture state microstructure freeze dough
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040071