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Dough Rheology and Statistical Correlation
a-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation
- Editore:
LAP Lambert Academic Publishing
- EAN:
9783659792380
- ISBN:
3659792381
- Pagine:
- 56
- Formato:
- Paperback
- Lingua:
- Tedesco
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Descrizione Dough Rheology and Statistical Correlation
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.
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