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Beschreibung
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.
¿-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 12. Oktober 2015 |
| Maße | 22 cm x 15 cm x 0.4 cm |
| Gewicht | 102 Gramm |
| Format | Softcover |
| ISBN-13 | 9783659792380 |
| Seiten | 56 |
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