| Used Emulsifiers to Improve Quality & Texture of some Bakery Products Contributor(s): Youssef Walid (Author), Sharoba Ashraf Mahdy (Author), Mahmoud M. H. M. (Author) |
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ISBN: 3659743992 ISBN-13: 9783659743993 Publisher: LAP Lambert Academic Publishing OUR PRICE: $78.90 Product Type: Paperback Published: June 2015 |
| Additional Information |
| BISAC Categories: - Science | Life Sciences - Horticulture |
| Physical Information: 0.5" H x 6" W x 9" (0.72 lbs) 220 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |