Prefermented frozen lean wheat doughs: Dissertation

Keyphrases

• Pre-fermentation 100%
• Wheat Dough 100%
• Frozen Dough 100%
• Frozen Storage 100%
• Water Content 60%
• Loaf Volume 60%
• Flour 40%
• Pore Structure 40%
• Hydrocolloids 40%
• Ice Crystals 40%
• Water State 40%
• Dough Rheology 40%
• Baking Properties 40%
• Freeze-thaw Stability 40%
• Frozen Storage Stability 40%
• Cell Wall 20%
• Dough 20%
• Liquid Phase 20%
• Air Bubbles 20%
• Reduced Water 20%
• First Week 20%
• Self-diffusion Coefficient 20%
• Low Water Content 20%
• Water Analysis 20%
• Pore Water 20%
• Role of Water 20%
• Crystal Damage 20%
• Flour Quality 20%
• Ice Crystal Growth 20%
• Structure State 20%
• Frozen Storage Time 20%

INIS

• storage 100%
• wheat 100%
• stability 50%
• baking 50%
• water content 50%
• flour 37%
• ice 37%
• water 37%
• volume 37%
• crystals 25%
• pore structure 25%
• rheology 25%
• reduction 12%
• bubbles 12%
• damage 12%
• liquids 12%
• air 12%
• units 12%
• crystal growth 12%
• cell wall 12%
• freezing 12%
• carbon 20 12%
• self-diffusion 12%
• thawing 12%

Food Science

• Frozen Dough 100%
• Hydrocolloid 40%
• Thawing 20%