Used Emulsifiers to Improve Quality & Texture of some Bakery Products

Language: English

Published by LAP LAMBERT Academic Publishing Jun 2015, 2015

3659743992 / 9783659743993

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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This item is printed on demand - it takes 3-4 days longer - Neuware -Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures were performed, the relationship between the results of rheological properties which given from old and new technical (Amylograph properties, Alveograph properties and mixolab properties). All emulsifiers were used in this study had higher effects on texture properties. 220 pp. Englisch.

Seller Inventory # 9783659743993

Title
Used Emulsifiers to Improve Quality & Texture of some Bakery Products
Author
Walid Youssef
Publisher
LAP LAMBERT Academic Publishing Jun 2015
Publication year
2015
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3659743992
ISBN 13
9783659743993
Item weight
346 grams
Dimensions
220x150x14 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

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BuchWeltWeit Ludwig Meier e.K.

Germany