Effects of freeze-thaw cycles on the quality of a novel mixed grain composite dough and its product (Potato-oat yu): hybridisation of potatoes and oats
Xi Zhang,
Guangyue Ren,
Wenchao Liu
et al.
Abstract:This investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze-thaw cycles. The study reviews key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, colour, textural properties, and sensory assessment. The influence of these factors on the product's quality is analysed. The findings revealed that the freeze-thaw treatment caused a reduction in water content, freezable water, and deeply bound water… Show more
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