Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures
Yanyan Zhang, Siqi Zhang, Xiaojuan Yang, Wentao Wang, Xingli Liu, Hongwei Wang, Hua Zhang
Topics & Concepts
Food scienceSonicationStarchFermentationSteamed breadVolume (thermodynamics)SwellingMaterials scienceChemistryComposite materialChromatographyPhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods