Arai et al., 2021 - Google Patents
Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen doughArai et al., 2021
- Document ID
- 571481245752082453
- Author
- Arai C
- Hirose R
- Tozaki M
- Nakamura S
- Yamaguchi S
- Suzuki M
- Miyamori K
- Noguchi T
- Takano K
- Publication year
- Publication venue
- Cereal Chemistry
External Links
Snippet
Backgrounds and objectives The structure of molded frozen dough cannot be reconstructed before baking; therefore, molding directly affects bread quality. The effect of the addition of acid‐soluble wheat protein (ASP), which consists mainly of gliadin, to molded frozen dough …
- 235000012470 frozen dough 0 title abstract description 100
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