Dough rheology and statistical correlation

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Uiterlijk 12 december in huis

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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Oorspronkelijke releasedatum: 12 oktober 2015

Aantal pagina's: 56

Hoofdauteur: Sinani Abdyl

Tweede Auteur: Malko Sonila

Co Auteur: Seferi Elton

Hoofduitgeverij: Lap Lambert Academic Publishing

Product breedte: 152 mm

Product hoogte: 3 mm

Product lengte: 229 mm

Verpakking breedte: 152 mm

Verpakking hoogte: 3 mm

Verpakking lengte: 229 mm

Verpakkingsgewicht: 95 g

EAN: 9783659792380

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