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Více informací o knize Effect of Lipase Enzymes on Volume and Quality of Bread

• Parametry knihy
• Anotace
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Anotace knihy

This book compares the function of lipase enzymes and an emulsifier 'diacetyl tartaric esters of mono glycerides' (DATEM) as bread improvers on various characteristics of bread. Two different baking methods with two different mixing times and various ingredients were used to study their effect on bread quality, volume, oven spring, crumb colour and texture. The implications of findings in the baking industry was discussed in detail and the potential of various lipase enzymes in formulating bread improvers was investigated.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Agriculture & farming

• Plný název: Effect of Lipase Enzymes on Volume and Quality of Bread
• Podnázev: Implications for the Baking Industry
• Autor: Setareh Moayedallaie, Masoud Mirzaei
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 100
• EAN: 9783639369755
• ISBN: 3639369750
• ID: 06843726
• Nakladatelství: VDM Verlag
• Hmotnost: 159 g
• Rozměry: 229 × 152 × 6 mm
• Datum vydání: 06. September 2011

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