Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

By P. Ribotta, G. Pérez, A. León, M. Añón. 2004

255 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/278d24aa72e1693c7c5ee59734b6f8ffd5ab7fd0

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1. H. Mirsaeedghazi
2. Z. Emam-djomeh
3. S. M. Mousavi

Citations in the corpus

• Rheometric measurement of dough rheological characteristics and factors affecting it. (2008, background): “Relaxation half time reduces in frozen dough due t omplex module decrease and tg δ increases in frozen dough compared to fresh dough, due to reduction of crosslinking in polymer by water crystallization (Autio & Sinda, 1992; Ribotta et al., 2004).”