Used Emulsifiers to Improve Quality & Texture of some Bakery Products - Couverture souple

Youssef Walid; Sharoba Ashraf Mahdy; Mahmoud M H M

 
9783659743993: Used Emulsifiers to Improve Quality & Texture of some Bakery Products
Couverture souple
ISBN 10 : 3659743992 ISBN 13 : 9783659743993
Editeur : LAP Lambert Academic Publishing, 2015

Synopsis

Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures were performed, the relationship between the results of rheological properties which given from old and new technical (Amylograph properties, Alveograph properties and mixolab properties). All emulsifiers were used in this study had higher effects on texture properties.

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Éditeur
LAP Lambert Academic Publishing
Date d'édition
2015
Langue
anglais
ISBN 10 
3659743992
ISBN 13 
9783659743993
Reliure
Broché
Nombre de pages
220
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
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