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International Journal of Food Properties Volume 4, 2001 - Issue 2
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Original Articles

THERMAL AND DYNAMIC-MECHANICAL PROPERTIES OF FROZEN WHEAT DOUGHS WITH ADDED SUCROSE, NaCl, ASCORBIC ACID, AND THEIR MIXTURES

Tommi J. Laaksonen Department of Food Technology, University of Helsinki, P.O. Box 27 (Latokartanonkaari 7), FI-00014, University of Helsinki, Helsinki, FinlandCorrespondence[email protected]
&
Yrjö H. Roos Department of Food Science and Technology, University College, Cork, Cork, Ireland
Pages 201-213 | Received 10 Oct 2000, Accepted 02 Jan 2001, Published online: 06 Feb 2007

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SimonM. Loveday, VictorT. Huang, DavidS. Reid & RayJ. Winger. (2012) Water Dynamics in Fresh and Frozen Yeasted Dough. Critical Reviews in Food Science and Nutrition 52:5, pages 390-409.
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Kamolwan Israkarn & Sanguansri Charoenrein. (2006) Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles. International Journal of Food Properties 9:4, pages 759-766.
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Ali I. Hobani & Atef M. Elansari. (2004) Thermal Transitions of Pomegranate Extracts Using Modulated Differential Scanning Calorimeter (MDSC). International Journal of Food Properties 7:3, pages 671-681.
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Articles from other publishers (18)

Fabio Fanari, Ciprian Iacob, Gianluca Carboni, Francesco Desogus, Massimiliano Grosso & Manfred Wilhelm. (2022) Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties. LWT 161, pages 113345.
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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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S. V. Kitaevskaya & O. A. Reshetnik. (2020) Effects of low-temperature treatment on the activity of proteolytic enzymes in various flour types. Proceedings of Universities. Applied Chemistry and Biotechnology 10:3, pages 439-449.
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Hua Zhang, Ruiqian Duan, Xuewei Zhao & Yanyan Zhang. (2017) Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers. American Journal of Food Technology 12:4, pages 245-253.
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Vivian AdamsSanaa RagaeeH. Douglas GoffEl-Sayed M. Abdel-Aal. (2017) Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber. Cereal Chemistry Journal 94:2, pages 242-250.
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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 .
Vivian Adams, Sanaa M Ragaee & El-Sayed M Abdel-Aal. (2017) Rheological properties and bread quality of frozen yeast-dough with added wheat fiber. Journal of the Science of Food and Agriculture 97:1, pages 191-198.
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Afshin Rashidi, Mehri HadiNezhad, Naser Rajabzadeh, Mohammad-Saied Yarmand & Sarah Nemati. (2016) Frozen baguette bread dough I. Rheological behavior during storage. Journal of Cereal Science 72, pages 24-29.
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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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Gail Bornhorst, Arnab Sarkar & R Singh. 2014. Engineering Properties of Foods, Fourth Edition. Engineering Properties of Foods, Fourth Edition 247 280 .
R. G. M. van der Sman & J. Broeze. (2014) Effects of salt on the expansion of starchy snacks: a multiscale analysis. Food Funct. 5:12, pages 3076-3082.
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Jian Hua Gu, Alice Beekman, Tian Wu, Deirdre Murphy Piedmonte, Priti Baker, Michael Eschenberg, Michael Hale & Merrill Goldenberg. (2012) Beyond Glass Transitions: Studying the Highly Viscous and Elastic Behavior of Frozen Protein Formulations Using Low Temperature Rheology and Its Potential Implications on Protein Stability. Pharmaceutical Research 30:2, pages 387-401.
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Y.H. Roos. 2012. Breadmaking. Breadmaking 430 446 .
Khongsak Srikaeo, John E. Furst, John F. Ashton, Robert W. Hosken & Peter A. Sopade. (2005) Wheat grain cooking process as investigated by modulated temperature differential scanning calorimetry. Carbohydrate Polymers 61:2, pages 203-210.
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T.J. Laaksonen & Y.H. Roos. (2003) Water Sorption and Dielectric Relaxations of Wheat Dough (Containing Sucrose, NaCl, and their Mixtures). Journal of Cereal Science 37:3, pages 319-326.
Crossref
Y.H. Roos. 2003. Bread Making. Bread Making 288 305 .
T. J. Laaksonen, T. Kuuva, K. Jouppila & Y.H. Roos. (2006) Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEA. Journal of Food Science 67:1, pages 223-230.
Crossref
T.J. Laaksonen & Y.H. Roos. (2001) Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid and Their Mixtures. Journal of Cereal Science 33:3, pages 331-339.
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