IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD

ISBN-13: 9783639052886 / Angielski / Miękka / 2009 / 148 str.

Mohamed Fawzy

Opis

Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking process: mixing,fermentation, baking and shelf life. Improvers alsohelp bakers to move the volume, crumb, crust andfreshness of their breads level. For better acting,dough improver often consisted of axidizing andreducing agent. The recent study devoted to increasedough quality using some natural and chemicalimporvers. The information provided in this book willbe useful to bread makers seeking to develop highend-use quality products, and to industry as theyselect suitable improvers for the wheat flour.

O autorze

Dr. Mohamed Fawzy Ramadan Hassanien, Dr. Khaled Mohamed Mohamed
Wahdan, Prof. Dr. Ahmed Said Hamed, Prof. Dr. Ragab Abd
El-Fatah El-Massry, and Dr. Wafaa El-Aatar are faculty
members at Biochemistry Department, College of Agriculture, Zagazig
University, Egypt.