Verwandte Artikel zu HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY...

HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE OF BAKED ... QUALITY AND SHELF LIFE OF BAKED PRODUCTS - Softcover

Bhise, Suresh; Kaur, Amarjeet; Shukla, Preeti

 
9786202014441: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE OF BAKED ... QUALITY AND SHELF LIFE OF BAKED PRODUCTS
Softcover
ISBN 10: 620201444X ISBN 13: 9786202014441
Verlag: LAP LAMBERT Academic Publishing, 2024

Inhaltsangabe

Polyols are hydrogenated form of carbohydrates, whose carbonyl group had been reduced to primary or secondary hydroxyl group. Fiber has many health benefits. Eating soluble fiber had been shown to reduce the risk of developing heart disease by reducing cholesterol levels. This book contains optimization of polyols (glycerol, sorbitol and mannitol) and fibres (oat, psyllium and barley) in bread and muffins to find out the best combination on the basis of quality on basis of overall acceptability of the products and evaluation of shelf life of bread and muffins prepared after incorporation of polyols and fibre in suitable packaging material.

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Über die Autorin bzw. den Autor

Dr. Suresh Rajabhau Bhise has over ten years of expertise in food technology research, teaching, and extension, with a focus on fruit and vegetable processing, bakery technology, and cereal technology.

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2024
Sprache
Englisch
ISBN 10 
620201444X
ISBN 13 
9786202014441
Einband
Taschenbuch
Anzahl der Seiten
176
Kontakt zum Hersteller
SIA OmniScriptum Publishing
customerservice@vdm-vsg.de

Brivibas gatve 197
Riga
1039
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