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Anglický jazyk
Dough Rheology and Statistical Correlation
Autor: Abdyl Sinani
The influence of a-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 a-amylase in bread volume improvement... Viac o knihe
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O knihe
The influence of a-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 a-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. a-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2015
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783659792380
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