Used Emulsifiers to Improve Quality & Text...

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Sprache: Englisch

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Beschreibung

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.

Über 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, [...]. Walid Mohamed Youssef Ali is Food Eng. in Egypt.

Details

Erscheinungsjahr:	2015
Fachbereich:	Landwirtschaft & Gartenbau
Genre:	Recht , Sozialwissenschaften , Umwelt , Wirtschaft
Produktart:	Nachschlagewerke
Rubrik:	Ökologie
Medium:	Taschenbuch
Inhalt:	220 S.
ISBN-13:	9783659743993
ISBN-10:	3659743992
Sprache:	Englisch
Ausstattung / Beilage:	Paperback
Einband:	Kartoniert / Broschiert
Autor:	Youssef, Walid Sharoba, Ashraf Mahdy Mahmoud, M. H. M.
Hersteller:	LAP LAMBERT Academic Publishing
Verantwortliche Person für die EU:	LAP Lambert Academic Publishing, Brivibas Gatve 197, ?-1039 Riga, customerservice@vdm-vsg.de
Maße:	220 x 150 x 14 mm
Von/Mit:	Walid Youssef (u. a.)
Erscheinungsdatum:	29.06.2015
Gewicht:	0,346 kg