Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

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Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoe...

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Bibliographic Details
Main Authors:	Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:	Food Science and Technology
Subjects:	frozen dough trehalose gluten viscoelasticity bread quality
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100059&lng=en&tlng=en

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