Fig. 7: The effect of Raphanus sativus IBPs expressed by B.subtilis on fermented dough after freezing-thawing 10 times at −20°C and 20°C.
From: Identification of ice-binding proteins from Raphanus sativus and application in frozen dough
A The appearance of frozen-thawed fermented dough. B The hardness of frozen-thawed non-fermented dough. C The expansion of frozen-thawed non-fermented dough. Control: fresh dough without freezing-thawing; Blank: ddH2O.
