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- W2366415103 abstract "Using texture analyzer,the extension characteristics of frozen dough were studied through adding calcium stearoyl lactylate(CSL),sodium stearoyl lactylate(SSL),glycerin monostearate,soya lecithin,diacetyl tartaric acid esters of mono and diglycerides(DATEM).Four emulsifiers,which had evident effect on extension characteristics of frozen dough through single-factor test,were decided to do response surface analysis.The results showed that extension area was the greatest when frozen dough was added 0.11 % SSL,0.62 % glycerin monostearate,0.27 % soybean lecithin and 0.28 % DATEM,and it was evident to improve the quality of frozen dough." @default.
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- W2366415103 date "2011-01-01" @default.
- W2366415103 modified "2023-09-26" @default.
- W2366415103 title "Effects of Emulsifier on Extension Characteristics of Frozen Dough(high gluten flour)" @default.
- W2366415103 hasPublicationYear "2011" @default.
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