title: Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough.
abstract: 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 times. Dairy whey proteins, surfactants, and certain enzymes are considered important natural additives which could be used to control the water redistribution problem in the dough structure during the storage condition. They interact with the starch and gluten network in a dough system and thus behave as dough improvers and strengtheners. These natural additives not only help to bind extra moisture but also to improve texture and sensory attributes in frozen dough bakery products.
authors: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. ali_asghar11@hotmail.com
authors: Ali
authors: A
authors: Asghar
authors: Faqir Muhammad
authors: FM
authors: Anjum
authors: Jonathan C
authors: JC
authors: Allen
mesh_terms: D000818:Animals; D001939:Bread; D002417:Cattle; D003612:Dairying / Q000191:economics; D005503:Food Additives / Q000737:chemistry / Q000302:isolation & purification; D005524:Food Technology; D007220:Industrial Waste / Q000191:economics; D008892:Milk / Q000737:chemistry / Q000201:enzymology*; D008894:Milk Proteins / Q000737:chemistry*; D013501:Surface-Active Agents / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D005503:Food Additives; D007220:Industrial Waste; D008894:Milk Proteins; D013501:Surface-Active Agents; D000067816:Whey Proteins