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- W2350808003 abstract "The influences on the stability of the frozen dough were studied in this paper by a tension test carrying out on the CNS FARNELL QTS Texture Analyser through single-factor and orthogonal experiments.These influences included the percentage of monoglycerides(DMG),sodium stearyl lactylate(SSL),calcium stearyl lactylate(CSL)and guar gum.Then a conclusion was made:the frozen dough for baking-use had a better stability,when DMG's percentage was 0.3 %,SSL was 0.3 %,CSL was 0.3 %,and guar gum was 0.8 %,and when DMG :SSL :CSL :guar gum was 4:3:2:12,and the products made from the frozen dough,which contented these additives,had better texture,flavor and other aspects than those did not." @default.
- W2350808003 created "2016-06-24" @default.
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- W2350808003 date "2007-01-01" @default.
- W2350808003 modified "2023-09-24" @default.
- W2350808003 title "RESEARCH ON THE COMPOUND ADDITIVES OF FROZEN DOUGH FOR BAKING" @default.
- W2350808003 hasPublicationYear "2007" @default.
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