Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance

Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance

The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this stu...

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Bibliographic Details
Main Authors: Diming Li, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, Nan Zhang, Nandan Kumar, Yonghui Li, Bin Li, Xiangwei Zhu
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
pea protein
oil-in-water emulsion
frozen dough
storage stability
baking performance
Online Access:https://www.mdpi.com/2304-8158/13/23/3840
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