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Více informací o knize IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

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Anotace knihy

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.

Parametry knihy

• Plný název: IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD
• Autor: Mohamed Fawzy
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 148
• EAN: 9783639052886
• ID: 06814769
• Nakladatelství: VDM Verlag Dr. Müller
• Hmotnost: 237 g
• Rozměry: 220 × 150 × 9 mm
• Rok vydání: 2009

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