Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough.

Foods · 2023 · PMC10706200 · PMID 38231864

Europe PMC DOI

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highly significantno p-value reported

In this study, the frozen storage time (S) and thawing treatment (T) and their mutual effects (S × T) had a highly significant influence on dough hardness and springiness.

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