在冷冻面团中利用乳制品副产品蛋白质、表面活性剂和酶.pdf

Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: /loi/bfsn20 Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough Ali Asghar , Faqir Muhammad Anjum Jonathan C. Allen To cite this article: Ali Asghar , Faqir Muhammad Anjum Jonathan C. Allen (20 ) Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough, Critical Reviews in Food Science and Nutrition, 51:4, 374-382, DOI: 10.1080/10408391003605482 To link to this article: /10.1080/10408391003605482 Published online: 22 Mar 2011. Submit your article to this journal Article views: 528 View related articles Citing articles: 19 View citing articles Full Terms Conditions of access and use can be found at /action/journalInformation?journalCode=bfsn20 Critical Reviews in Food Science and Nutrition, 51:374–382 (2011) Copyright C Taylor and Francis Group, LLC ISSN: 1040-8398 print / 1549-7852 online DOI: 10.1080/10408391003605482 Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough ALI ASGHAR,1 FAQIR MUHAMMAD ANJUM,1 and JONATHAN C. ALLEN2 1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan 38040 2Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624 Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of tim