Author Page for Jiejun Zhou

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The deterioration law of pre-proofed frozen dough for the southern steamed bread and the improvement mechanism using hydroxypropyl distarch phosphate as the main improvers

Number of pages: 32 Posted: 17 Dec 2025

Guozhen Wang, Jiejun Zhou, Zhuang Liu, Sifan Liu, Guoyong Xu, Peng Yuan, Dongzhang Ying, Xianhui Chang, Kun Zhuang and Wenping Ding

Wuhan Polytechnic University, Wuhan Polytechnic University, affiliation not provided to SSRN, affiliation not provided to SSRN, Wuhan Polytechnic University, affiliation not provided to SSRN, affiliation not provided to SSRN, Wuhan Polytechnic University, Wuhan Polytechnic University and Wuhan Polytechnic University

Downloads 22 (1,424,331)

Abstract:

Enhancement Mechanism of Novel Modifiers on Gluten Protein and Dough Quality in Pre-Proofed Frozen Dough

Number of pages: 41 Posted: 28 Apr 2026

Jiejun Zhou, Guoyong Xu, Shunchao Zhou, Zhuang Liu, Xianhui Chang, Kun Zhuang, Wenping Ding and Guozhen Wang

Wuhan Polytechnic University, Wuhan Polytechnic University, Hubei Geological Research Laboratory, affiliation not provided to SSRN, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University and Wuhan Polytechnic University

Downloads 6 (1,566,597)

Jiejun Zhou

Wuhan Polytechnic University

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Scholarly Papers (2)

The deterioration law of pre-proofed frozen dough for the southern steamed bread and the improvement mechanism using hydroxypropyl distarch phosphate as the main improvers

Abstract:

Enhancement Mechanism of Novel Modifiers on Gluten Protein and Dough Quality in Pre-Proofed Frozen Dough

Abstract: