Diana Bayshagylovna Abdraimova

Response Surface Optimization of Apple Powder Incorporation and Processing Conditions for Improving the Quality of Whipped Yeast-Free Frozen Dough and Bread

Mechanically aerated yeast-free dough is particularly susceptible to freeze–thaw damage because its porous structure is formed before freezing and cannot be restored during thawing due to the absence of fermentation. This study investigated the combined effects of apple powder in...