This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.

Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality.

Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts

Zusammenfassung
Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread.

Inhalt

Frozen Dough Preparation.- Determination of Rheological Properties.- Texture Analysis of Frozen Dough.- Dough Pasting Analysis.- Dough Thermal Analysis.- Frozen Dough Bread Baking.- Colour and Volume Measurement.- Texture Profile Analysis of Bread.- Proximate Composition Analysis.- Free Amino Acids Analysis.- Determination of Total Amino Acids.- Element Analysis.- Evaluating Phenolic Compounds and Antioxidant Properties.- Starch Content and In Vitro Simulated Digestion.- Determination of the Aroma Compounds.- Volatile Flavor Compounds Analysis.- Sensory Evaluation of Bread.