Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs.

@article{Dodi2007EffectsOH,
  title={Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs.},
  author={Jelena M. Dodi{\'c} and Du{\vs}an Pejin and Sergay Popov and Jasna S. Mastilovic and Jovanka Popov-Ralji{\'c} and Slavoljub Živanovi{\'c}},
  journal={Journal of food science},
  year={2007},
  volume={72 4},
  pages={
          S235-41
        }
}
The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; kappa-carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product. Doughs were prepared with different concentrations of gums, stored at -18 degrees C and analyzed after 0, 7, 14, and 30 d for fermentation activity of yeast and rising time of dough. At the end of each frozen storage interval, bread was… CONTINUE READING
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