Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough
Haifeng Zhang,
Li Yin,
Qiuyu Wang
et al.
Abstract:SummaryIn this study, pre‐fermented frozen raw dough (PFRD) was subjected to freeze–thaw cycling (FTC) to explore the deterioration mechanism of PFRD, after which the physical quality, chemical properties and in vitro digestion characteristics of starch in the dough were analysed. The results showed that after the 5th FTC, the surface area of the dough and starch exhibited obvious depression deformation, and the damaged starch content increased by 38.21%. The random mechanical damage caused by ice crystals als… Show more
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