Bookcover of Effect of Lipase Enzymes on Volume and Quality of Bread
Booktitle:

Effect of Lipase Enzymes on Volume and Quality of Bread

Implications for the Baking Industry

VDM Verlag Dr. Müller (2011-09-06 )

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ISBN-13:

978-3-639-36975-5

ISBN-10:
3639369750
EAN:
9783639369755
Book language:
English
Blurb/Shorttext:
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.
Publishing house:
VDM Verlag Dr. Müller
Website:
http://www.vdm-verlag.de
By (author) :
Setareh Moayedallaie, Masoud Mirzaei
Number of pages:
100
Published on:
2011-09-06
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
49.00 €
Keywords:
Enzyme, lipase, Emulsifier, DATEM, Quality, Bread, Baking, Improver

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