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Original Articles

Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough

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Pages 374-382 | Published online: 22 Mar 2011

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Bushra Niaz, Farhan Saeed, Awais Ahmed, Muhammad Imran, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Tabussam Tufail, Faqir Muhammad Anjum, Shahzad Hussain & Hafiz Ansar Rasul Suleria. (2019) Lactoferrin (LF): a natural antimicrobial protein. International Journal of Food Properties 22:1, pages 1626-1641.
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Nair S. Neta, José A. Teixeira & Lígia R. Rodrigues. (2015) Sugar Ester Surfactants: Enzymatic Synthesis and Applications in Food Industry. Critical Reviews in Food Science and Nutrition 55:5, pages 595-610.
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Articles from other publishers (40)

Mohammed Obadi & Bin Xu. (2024) Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review. International Journal of Biological Macromolecules 255, pages 128202.
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Siyu Liu, Simin Gu, Ying Shi & Qihe Chen. (2024) Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread. Food Chemistry 431, pages 137122.
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Abdul Muiz, Iveta Klojdová & Constantinos Stathopoulos. (2023) Utilization of by-products for preparation of Pickering particles. European Food Research and Technology 249:12, pages 3069-3083.
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Wen-Tao Guo, Xue-Fei Yang, Yi-Shun Ji, Bin Hu, Wan-Guang Li, Xi-Yang Zhong, Shao-Tong Jiang & Zhi Zheng. (2023) Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure. Journal of Cereal Science 111, pages 103689.
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Jiaru Chen, Jianhui Xiao, Jin Tu, Lili Yu & Liya Niu. (2023) The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose. LWT 175, pages 114505.
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Yanchun Peng, Yun Zhao, Xiaojie Jin, Yin Xiong, Jing Dong & Wujun Ma. (2023) Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 12:3, pages 433.
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Jingjie Yang, Li Chen, Boli Guo, Bo Zhang, Yingquan Zhang & Ming Li. (2022) Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. Journal of Cereal Science 108, pages 103572.
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Dace Klava, Evita Straumite, Liene Jansone & Andris Sedmalis. (2022) Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu. Rural Sustainability Research 47:342, pages 23-31.
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Ahui Zhao, Peiwen Shi, Runqiang Yang, Zhenxin Gu, Dong Jiang & Pei Wang. (2022) Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality. Food Hydrocolloids 125, pages 107446.
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Qin Shu, Tianyu Wei, Xiayu Liu, Siyu Liu & Qihe Chen. (2022) The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making. Food Chemistry 369, pages 131011.
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M.S. Hemalatha & U.J.S. Prasada Rao. (2022) Effect of surfactant and fat on chapati making quality and control of its staling. Current Research in Food Science 5, pages 11-18.
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Elahe Abedi & Kiana Pourmohammadi. (2020) Physical modifications of wheat gluten protein: An extensive review. Journal of Food Process Engineering 44:3.
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Huili Yan & Qiyu Lu. (2021) Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles. LWT 135, pages 110211.
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Gustavo Luis de Paiva Anciens Ramos, Jonas Toledo Guimarães, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Simone Lorena Quitério de Souza & Simone Maria Ribas Vendramel. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products 391 414 .
Yaseen Galali & S. Mohammad Sajadi. 2021. Sustainable Agriculture Reviews 56. Sustainable Agriculture Reviews 56 225 252 .
Mustafa Kürşat DEMİR, Nilgün ERTAŞ & Durmuş SERT. (2020) Influence of Some Dairy Powders on the Qualitative Parameters of BreadInfluence of Some Dairy Powders on the Qualitative Parameters of Bread. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 10:4, pages 2618-2625.
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Pina A. Fritz, Penghui Zhang, Tom Bruschinski, Sevil Sahin, Louis C.P.M. de Smet, Mary B. Chan-Park, Remko M. Boom & Catharina G.P.H. Schroën. (2020) Steering protein and salt ad- and desorption by an electrical switch applied to polymer-coated electrodes. Separation and Purification Technology 250, pages 117195.
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Yuan Ke, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang & Beibei Ding. (2020) Effects of inulin on protein in frozen dough during frozen storage. Food & Function 11:9, pages 7775-7783.
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Yaseen Galali, Zagros A. Omar & S. Mohammad Sajadi. (2020) Biologically active components in by‐products of food processing. Food Science & Nutrition 8:7, pages 3004-3022.
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Dounia Arcens, Etienne Grau, Stéphane Grelier, Henri Cramail & Frédéric Peruch. (2020) Impact of Fatty Acid Structure on CALB‐Catalyzed Esterification of Glucose. European Journal of Lipid Science and Technology 122:4.
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Eeva Varmola, Dattatray Bedade, Shweta Deshaware, Heikki Ojamo, Mamdouh El Haj Assad & Salem Shamekh. (2019) Evaluation of baking conditions for frozen doughs. Journal of Food Measurement and Characterization 13:4, pages 3307-3317.
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Gianluca Picariello, Luigia Di Stasio, Gianfranco Mamone, Giuseppe Iacomino, Antonella Venezia, Nunzia Iannaccone, Pasquale Ferranti, Raffaele Coppola & Francesco Addeo. (2018) Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches. Food Research International 105, pages 52-58.
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Johannes Frauenlob, Maria Eletta Moriano, Ute Innerkofler, Stefano D'Amico, Mara Lucisano & Regine Schoenlechner. (2017) Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough. Journal of Cereal Science 77, pages 58-65.
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Hamid Reza Tavakoli, Nematollah Jonaidi Jafari & Hassan Hamedi. (2017) The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. Journal of Texture Studies 48:2, pages 124-130.
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Pei Wang, Runqiang Yang, Zhenxin Gu, Xueming Xu & Zhengyu Jin. (2017) Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough. Food Chemistry 221, pages 482-488.
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Yong Wang & Weibiao Zhou. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods 63 87 .
María Irene Silvas‐García, Benjamín Ramírez‐Wong, Patricia Isabel Torres‐Chávez, Luis Arturo Bello‐Pérez, Elizabeth Carvajal‐Millán, Jesús Manuel Barrón‐Hoyos, Mario Enrique Rodríguez‐García, Francisco Vázquez‐Lara & Armando Quintero‐Ramos. (2016) Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. Starch - Stärke 68:11-12, pages 1103-1110.
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Milton Baratto C eacute sar, Branco Becker Natalia, Mary Lafayette Neves Gelinski Jane & Mitidieri Silveira Sydnei. (2016) Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality. African Journal of Biotechnology 15:3, pages 55-61.
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D. Domingues & C. Dowd. 2016. Encyclopedia of Food Grains. Encyclopedia of Food Grains 354 358 .
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Pei Wang, Zhengyu Jin & Xueming Xu. (2015) Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends in Food Science & Technology 46:2, pages 189-198.
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Juliana C. Bassan, Antonio J. Goulart, Ana L. M. Nasser, Thaís M. S. Bezerra, Saulo S. Garrido, Cynthia B. Rustiguel, Luis H. S. Guimarães & Rubens Monti. (2015) Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion. PLOS ONE 10:10, pages e0139550.
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Vivian AdamsSanaa RagaeeEl-Sayed M. Abdel-Aal. (2015) Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality. Cereal Chemistry Journal 92:4, pages 370-377.
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Gary WalshGary Walsh. 2015. Proteins. Proteins 393 415 .
Amber L. Simmons & Yael Vodovotz. (2012) The effects of soy on freezable bread dough: A magnetic resonance study. Food Chemistry 135:2, pages 659-664.
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Smail Meziani, Messaouda Kaci, Muriel Jacquot, Jordane Jasniewski, Pablo Ribotta, Jean-Marc Muller, Mohamed Ghoul & Stéphane Desobry. (2012) Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products. Journal of Food Engineering 111:2, pages 336-342.
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Smail Meziani, Irina Ioannou, Jordane Jasniewski, Nabila Belhaj, Jean-Marc Muller, Mohamed Ghoul & Stéphane Desobry. (2012) Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough. LWT - Food Science and Technology 46:1, pages 118-126.
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Ali ASGHAR, Faqir Muhammad ANJUM, Masood Sadiq BUTT, Muhammad Atif RANDHAWA & Saeed AKHTAR. (2012) Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza. Food Science and Technology Research 18:6, pages 781-787.
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Zhenni LiXiaojuan TangWeining Huang, Jerry Gang LiuMichael TilleyYuan Yao. (2011) Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase . Cereal Chemistry Journal 88:6, pages 596-601.
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