HIGHLIGHTS
- who: Bailu Yang and colleagues from the Agricultural University, Nanjing, China have published the article: Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns, in the Journal: Foods 2022, 3833 of /2022/
- what: To advance the industrialization production of steamed buns this study explored the freeze-stability of unfermented pre-fermented and par-steamed frozen dough. Wang et_al evaluated the repeated freeze-thaw treatment of the processing quality of steamed buns with a pre-fermented time of 30 min, and suggested that the deteriorated gluten network and loss of . . .
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