Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing.

Food Chem X · 2024 · PMC11101675 · PMID 38764781

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a decreasing trendno p-value reported

Conversely, the G" value of the dough displayed a decreasing trend with the increase in OH substitution ( Figs. 2 D-F).

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an increasing trendno p-value reported

The T 22 of the control dough exhibited an increasing trend with the duration of freezing time.

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