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Dough Rheology and Statistical Correlation: α-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation - Softcover
Inhaltsangabe
The influence of α-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 α-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. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.
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Reseña del editor
The influence of α-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 α-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. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.
Biografía del autor
I am Abdyl Sinani and in 1963 – 1967 I graduated for Industrial Chemistry at faculty of Natural Sciences, University of Tirana, Albania. Currently I hold scientific titles "Professor" and "Doctor" (Prof. Dr.). Nowadays I work as lector at Agricultural University of Tirana and adviser at National Food Authority in Albania.
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Dough Rheology and Statistical Correlation
Verlag:
LAP LAMBERT Academic Publishing, 2015
ISBN 10: 3659792381
ISBN 13: 9783659792380
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Softcover
Anbieter: moluna, Greven, Deutschland
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Dough Rheology and Statistical Correlation
Verlag:
LAP LAMBERT Academic Publishing Okt 2015, 2015
ISBN 10: 3659792381
ISBN 13: 9783659792380
Neu
Taschenbuch
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Neuware -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.Books on Demand GmbH, Überseering 33, 22297 Hamburg 56 pp. Englisch. Artikel-Nr. 9783659792380
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