Articles liés à Dough Rheology and Statistical Correlation: α-Amylase...

Dough Rheology and Statistical Correlation: α-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation - Couverture souple

Sinani, Abdyl; Malko, Sonila; Seferi, Elton

 
9783659792380: Dough Rheology and Statistical Correlation: α-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation
Couverture souple
ISBN 10 : 3659792381 ISBN 13 : 9783659792380
Editeur : LAP LAMBERT Academic Publishing, 2015

Synopsis

The influence of α-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of α-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The influence of α-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of α-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.

Biographie de l'auteur

I am Abdyl Sinani and in 1963 – 1967 I graduated for Industrial Chemistry at faculty of Natural Sciences, University of Tirana, Albania. Currently I hold scientific titles "Professor" and "Doctor" (Prof. Dr.). Nowadays I work as lector at Agricultural University of Tirana and adviser at National Food Authority in Albania.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2015
Langue
anglais
ISBN 10 
3659792381
ISBN 13 
9783659792380
Reliure
Broché
Nombre de pages
56
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
4950000000000
info@krega-onlinehandel.de

Birkenweg 31
Brakel
33034
Allemagne

Autres éditions populaires du même titre

9783330005228: Dough rheology and statistical correlation: The influence on dough rheology and baking products of fiber,sprouted grains, soybean flour and statistical correlation

Edition présentée

ISBN 10 :  333000522X ISBN 13 :  9783330005228
Editeur : LAP LAMBERT Academic Publishing, 2016
Couverture souple