Articles liés à HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY...

HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE OF BAKED PRODCUTS - Couverture souple

Bhise, Suresh; Kaur, Amarjeet; Shukla, Preeti

 
9786202014441: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE OF BAKED PRODCUTS
Couverture souple
ISBN 10 : 620201444X ISBN 13 : 9786202014441
Editeur : LAP LAMBERT Academic Publishing, 2024

Synopsis

Polyols are hydrogenated form of carbohydrates, whose carbonyl group had been reduced to primary or secondary hydroxyl group. Fiber has many health benefits. Eating soluble fiber had been shown to reduce the risk of developing heart disease by reducing cholesterol levels. This book contains optimization of polyols (glycerol, sorbitol and mannitol) and fibres (oat, psyllium and barley) in bread and muffins to find out the best combination on the basis of quality on basis of overall acceptability of the products and evaluation of shelf life of bread and muffins prepared after incorporation of polyols and fibre in suitable packaging material.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2024
Langue
anglais
ISBN 10 
620201444X
ISBN 13 
9786202014441
Reliure
Broché
Nombre de pages
176
Coordonnées du fabricant
non disponible
Personne responsable
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