Properties of bread made from frozen dough containing waxy wheat flour

Bread Staling: Molecular Basis and Control

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Baking Science and Technology

V E Munsey · Journal of AOAC INTERNATIONAL · 1952 · 366 citations · Full text

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Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

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Waxy and high-amylose wheat starches and flours—characteristics, functionality and application

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Changes in bread firmness and moisture during long-term storage

Haibin He, R. C. Hoseney · 1990 · 233 citations

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