Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread

Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate

Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation