Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough

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Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough

In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough. Dough mixing and stretching properties were analyzed using farino...

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Bibliographic Details
Main Author:	Sim , Sze Yin
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42648/ http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf

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