Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α‐
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …

Fish skin collagen peptide (FSCP), as a bioactive peptide, holds significant potential in the
food industry, particularly in enhancing the quality and nutritional attributes of frozen dough …

Dough is the first step to create baked goods that are known for their variety of presentations,
textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and …

The impact of various amounts of konjac glucomannan on the structural and
physicochemical properties of gluten proteins/dough at different periods of frozen storage is …

BACKGROUND Recently, frozen dough has become more popular because of its ability to
be quickly transformed into freshly baked foods. During the storage and transport process …

Due to functional and physicochemical properties, starch in its native state has limited range
of applications. Simultaneously, information on effects of different sugars and their …

Develo** frozen products with good physical properties and storage stability is a big
challenge. The objective of the present study was to improve the quality of dough, par-baked …

Abstract Effect of heating from 25 to 95° C on the microstructure, surface topography and
thermal characteristic of fresh and frozen gluten stored for 30 and 60 d were comparatively …

In the baking industry, different processes and methods of freezing have been used for
breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect …

Abstract The Central Composite Rotatable Design (CCRD) with variables developed
modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid …