Stabilization of wheat bread’s quality with low baking properties
نویسندگان
چکیده
منابع مشابه
Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellu...
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ژورنال
عنوان ژورنال: On-line Journal "Naukovedenie"
سال: 2014
ISSN: 2223-5167
DOI: 10.15862/115tvn614