Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads

Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The...

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Bibliographic Details
Main Authors: Haocheng Liu, Jiguo Yang, Yujuan Xu, Jing Wen, Jinfeng Zhou, Zhijie Xu, Jian Li, Xueke Sun, Weili Si
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
loaf
emulsifier
water distribution
microstructure
bakery product quality
Online Access:https://www.mdpi.com/2304-8158/14/2/326
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