Used Emulsifiers to Improve Quality & Texture of some Bakery Products

Youssef Walid; Sharoba Ashraf Mahdy; Mahmoud M H M

ISBN 10: 3659743992 / ISBN 13: 9783659743993

Published by LAP Lambert Academic Publishing, 2015

About this Item

Seller Inventory # I-9783659743993

Bibliographic Details

• Title: Used Emulsifiers to Improve Quality & Texture of some Bakery Products
• Publisher: LAP Lambert Academic Publishing
• Publication Date: 2015
• Language: English
• ISBN 10: 3659743992
• ISBN 13: 9783659743993
• Binding: Soft cover
• Condition: New

About this title

Synopsis

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.