Redox Agents in Baking Products: Using of redox agents in conditory products, and soybean flour and rice bran in baking products - Couverture souple

Sana, Majlinda; Sinani, Abdyl; Xhabiri, Gafur

 
9783838354880: Redox Agents in Baking Products: Using of redox agents in conditory products, and soybean flour and rice bran in baking products
Couverture souple
ISBN 10 : 3838354885 ISBN 13 : 9783838354880
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Using of tested ks of gluten proteins in preparing of dough for confectionary production. Effects is attributed the action of the additives (redox agents) that have at their optimum from 12 in 20 ppm, which affect in decreasing of the dough resistance increasing extension ranged. The activity of the additive has a correlative connection with cultivars of the wheat and radius of flours. Besides using of redox agents in quality improving of bakery products, also in this study are experimented adding in wheat flour with soy flour and rise bran in order to increase nutritional values. In this study, it shows the chemical-technological effect of soybean mixtures in reports 7%, 12%, 16% and 22%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Addition of stabilized rise bran to wheat flour generally impacts the mixture positively, resulting in higher water absorption capacity and inferior performances in dough stability.

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Présentation de l'éditeur

Using of tested ks of gluten proteins in preparing of dough for confectionary production. Effects is attributed the action of the additives (redox agents) that have at their optimum from 12 in 20 ppm, which affect in decreasing of the dough resistance increasing extension ranged. The activity of the additive has a correlative connection with cultivars of the wheat and radius of flours. Besides using of redox agents in quality improving of bakery products, also in this study are experimented adding in wheat flour with soy flour and rise bran in order to increase nutritional values. In this study, it shows the chemical-technological effect of soybean mixtures in reports 7%, 12%, 16% and 22%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Addition of stabilized rise bran to wheat flour generally impacts the mixture positively, resulting in higher water absorption capacity and inferior performances in dough stability.

Biographie de l'auteur

I am Majlinda Sana and in 1989-1994 I have finished the faculty of Natural Sciences in Chemistry Branch Industrial. Nowadays I'm attending the third cycle of studies for doctoral degree. I have worked for seven years as a chemistry industrial at Profarma company. Actually I am working at Albanian University in Tirana as assistant.

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
2012
Langue
anglais
ISBN 10 
3838354885
ISBN 13 
9783838354880
Reliure
Broché
Nombre de pages
60
Coordonnées du fabricant
non disponible
Personne responsable
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