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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread

Rui Gao1, Kai Yan1, Jian Xia1,2

  • 1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.

Foods (Basel, Switzerland)
|December 11, 2025
PubMed

Keywords:
baking performancefreeze–thaw cycleslipid oilssolid fats

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