Vetenskap & teknik
Pocket
Dough Rheology and Statistical Correlation
Sinani Abdyl • Malko Sonila • Seferi Elton
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The influence of -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 -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. -amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.
- Format: Pocket/Paperback
- ISBN: 9783659792380
- Språk: Engelska
- Antal sidor: 56
- Utgivningsdatum: 2015-10-12
- Förlag: LAP Lambert Academic Publishing