Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
Lu Lu, Zhen Yang, Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu
Topics & Concepts
GlutenChemistryMicrostructureFood sciencePolymerizationSodiumPolymerOrganic chemistryCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Quality and Safety Studies