Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs
The objective of this work was to study the effects of trehalose and maltodextrin on Chinese steamed bread (CSB) prepared from frozen dough. Trehalose (0.1 and 0.2% w/w) and maltodextrin (1 and 2% w/w) were added and CSB prepared from the fresh dough and the frozen dough was characterized in term...
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International Food Research Journal, Universiti Putra Malaysia
2013
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=74239 |