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IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD
Language
English
English
Book
Paperback
Dough improvers optimize all aspects of the bread and§give bakers the required tolerance and flexibi...
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Libristo code: 06814769
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Dough improvers optimize all aspects of the bread and§give bakers the required tolerance and flexibility§during all stages of the baking process: mixing,§fermentation, baking and shelf life. Improvers also§help bakers to move the volume, crumb, crust and§freshness of their breads level. For better acting,§dough improver often consisted of axidizing and§reducing agent. The recent study devoted to increase§dough quality using some natural and chemical§imporvers. The information provided in this book will§be useful to bread makers seeking to develop high§end-use quality products, and to industry as they§select suitable improvers for the wheat flour.
About the book
Full name
IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD
Author
Mohamed Fawzy
Language
English
English
Binding
Book - Paperback
Date of issue
2009
Number of pages
148
EAN
9783639052886
Libristo code
06814769
Publishers
VDM Verlag Dr. Müller
Weight
237
Dimensions
150 x 220 x 9
