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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Main Author:	Sim , Sze Yin
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf
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id	my-usm-ep.42648
record_format	uketd_dc
spelling	my-usm-ep.426482019-04-12T05:26:32Z Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough 2011-07 Sim , Sze Yin T1-995 Technology(General) 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 farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough. 2011-07 Thesis http://eprints.usm.my/42648/ http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Sim , Sze Yin Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
description	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 farinograph and extensograph, respectively. Differential scanning calorimetry (DSC) was used to study the thermal properties of dough upon frozen storage and freeze-thaw cycles. Dynamic mechanical analysis (DMA) was employed to determine the dynamic mechanical properties of dough.
format	Thesis
qualification_level	Master's degree
author	Sim , Sze Yin
author_facet	Sim , Sze Yin
author_sort	Sim , Sze Yin
title	Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_short	Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_full	Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_fullStr	Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_full_unstemmed	Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
title_sort	effects of cryostabilizers and cryoprotectant on frozen chinese steamed bread dough
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2011
url	http://eprints.usm.my/42648/1/SIM_SZE_YIN.pdf
_version_	1747821088986890240

Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough

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