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Peng Yuan

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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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
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Abstract:

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pre-proofed frozen dough, hydroxypropyl distarch phosphate, water migration, gluten protein structure