{"product_id":"dough-rheology-and-statistical-correlation-a-amylase-effect-water-quality-and-fiber-in-dough-rheology-and-statistical-correlation-von-abdyl-sinani-sonila-malko-elton-seferi","title":"Dough Rheology and Statistical Correlation","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783659792380\"\u003e\u003ch3\u003e¿-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation\u003c\/h3\u003e\u003c\/div\u003e","brand":"Libri","offers":[{"title":"Softcover - 9783659792380","offer_id":39449943310429,"sku":"9783659792380","price":28.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/5b4ac09a-b273-45f9-abf7-2d3cd4bbe662.jpg?v=1776059349","url":"https:\/\/shop.autorenwelt.de\/products\/dough-rheology-and-statistical-correlation-a-amylase-effect-water-quality-and-fiber-in-dough-rheology-and-statistical-correlation-von-abdyl-sinani-sonila-malko-elton-seferi","provider":"Autorenwelt Shop","version":"1.0","type":"link"}