Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes - Softcover

Youssef, Walid; Sharoba, Ashraf Mahdy; Mahmoud, M. H. M.

 
9783659743993: Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes
Softcover
ISBN 10: 3659743992 ISBN 13: 9783659743993
Verlag: LAP LAMBERT Academic Publishing, 2015

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

Prof. Dr. Ashraf Mahdy Sharoba and Prof. Dr. M.H.M. Mahmoud they are Professors of Food Technology, in Food Science Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt.Dr. Walid Mohamed Youssef Ali is Food Eng. in Egypt.

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2015
Sprache
Englisch
ISBN 10 
3659743992
ISBN 13 
9783659743993
Einband
Taschenbuch
Anzahl der Seiten
220
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Presses Academiques Francophones
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Brivibas gatve 197
Riga
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