Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Se postula que la expansin̤ de la masa, y por ende el desempeǫ de la fabricacin̤ de pan, depende de un mecanismo dual para la estabilizacin̤ de las burbujas de gas inflado. Se usaron dos harinas en este estudio, una de la variedad de trigo Jagger (jagger), y la otra de una mezcla de variedades suav...

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Бібліографічні деталі
Інші автори:	Singh Sroan Baninder, Department of Grain Science and Industry, Kansas State University (KSU)
Формат:	Книга
Мова:	Англійська
Предмети:	Tecnologa̕ de alimentos Pan Microbiologa̕ de alimentos Levadura para alimentos Industrias alimenticias Industria de equipos y accesorios para panadera̕ Hornera̕ Glucosa Food technology Bread Food microbiology Food yeasts Food industry and trade Bakery equipment and supplies industry Baking Glucose Burbujas de gas inflado Levadura de panadera̕ Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Fermentacin̤ de la masa Panificacin̤ Fermentacin̤ de levadura Monosacr̀ido Aldohexosa Inflating gas bubbles Bakers yeast Bakery industry Fermentation Manufacture of bakery products Fermentation of the dough Breadbaking Yeast fermentation Monosaccharide Aldohexose
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