Publications by authors named "Mengli Niu"
Article Synopsis
- * Fucoidan was found to be more effective than sodium alginate in enhancing the texture of frozen dough, while sodium alginate led to a lower freezable water content.
- * The addition of fucoidan resulted in a denser protein network in the dough, reducing the hardness and chewiness of the steamed bread and improving its volume and lightness.
Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick-freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and freezing time (0, 15, 30, and 60 days) on the textural properties, dynamic rheological properties, water distribution, and structure of dough and the quality of end steamed bread were evaluated. Freezing resulted in a decline in the physicochemical properties of dough.
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