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Role of Pentosans in Determining Wheat Dough Characteristics: Pentosan's role in wheat dough - Couverture souple
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Role of Pentosans in Determining Wheat Dough Characteristics
Edité par
LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Dough properties are of great concern in baking science and industry. It is generally assumed that the differences amongst wheat varieties in terms of dough properties are due to a collective effect of various flour attributes, including pentosans. On the basis of water extractability, pentosans are divided into water-extractable and -unextractable pentosans. Both of these fractions have different impacts on the technological properties of dough. Moreover, pentosans though dietary fibre but has less popularity in local baking industry as an alternate source. The work presented in this book is based on the investigation into the effects of two main pentosan fractions on dough properties of wheat. For this purpose, pentosan fractions were separately isolated from wheat and supplemented in varied levels in flours of different wheat varieties. This work adds a lot of new knowledge to understand the role of pentosans in wheat dough properties and with this understanding one can effectively optimize dough composition for specific purpose. 84 pp. Englisch. N° de réf. du vendeur 9783659451775
Quantité disponible : 2 disponible(s)
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Role of Pentosans in Determining Wheat Dough Characteristics: Pentosan's role in wheat dough
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Couverture souple
Vendeur : Books Puddle, New York, NY, Etats-Unis
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Etat : New. N° de réf. du vendeur 26396996058
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Role of Pentosans in Determining Wheat Dough Characteristics: Pentosan's role in wheat dough
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Couverture souple
Vendeur : Majestic Books, Hounslow, Royaume-Uni
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Etat : New. Print on Demand. N° de réf. du vendeur 400429573
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Role of Pentosans in Determining Wheat Dough Characteristics: Pentosan's role in wheat dough
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Couverture souple
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
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Etat : New. PRINT ON DEMAND. N° de réf. du vendeur 18396996048
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Role of Pentosans in Determining Wheat Dough Characteristics
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
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Etat : New. N° de réf. du vendeur 385766945
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Role of Pentosans in Determining Wheat Dough Characteristics
Edité par
LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -Dough properties are of great concern in baking science and industry. It is generally assumed that the differences amongst wheat varieties in terms of dough properties are due to a collective effect of various flour attributes, including pentosans. On the basis of water extractability, pentosans are divided into water-extractable and -unextractable pentosans. Both of these fractions have different impacts on the technological properties of dough. Moreover, pentosans though dietary fibre but has less popularity in local baking industry as an alternate source. The work presented in this book is based on the investigation into the effects of two main pentosan fractions on dough properties of wheat. For this purpose, pentosan fractions were separately isolated from wheat and supplemented in varied levels in flours of different wheat varieties. This work adds a lot of new knowledge to understand the role of pentosans in wheat dough properties and with this understanding one can effectively optimize dough composition for specific purpose.Books on Demand GmbH, Überseering 33, 22297 Hamburg 84 pp. Englisch. N° de réf. du vendeur 9783659451775
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Role of Pentosans in Determining Wheat Dough Characteristics : Pentosan's role in wheat dough
Edité par
LAP LAMBERT Academic Publishing
ISBN 10 : 3659451770
ISBN 13 : 9783659451775
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Dough properties are of great concern in baking science and industry. It is generally assumed that the differences amongst wheat varieties in terms of dough properties are due to a collective effect of various flour attributes, including pentosans. On the basis of water extractability, pentosans are divided into water-extractable and -unextractable pentosans. Both of these fractions have different impacts on the technological properties of dough. Moreover, pentosans though dietary fibre but has less popularity in local baking industry as an alternate source. The work presented in this book is based on the investigation into the effects of two main pentosan fractions on dough properties of wheat. For this purpose, pentosan fractions were separately isolated from wheat and supplemented in varied levels in flours of different wheat varieties. This work adds a lot of new knowledge to understand the role of pentosans in wheat dough properties and with this understanding one can effectively optimize dough composition for specific purpose. N° de réf. du vendeur 9783659451775
Quantité disponible : 1 disponible(s)