Articoli correlati a Effect of Lipase Enzymes on Volume and Quality of Bread:...
Effect of Lipase Enzymes on Volume and Quality of Bread: Implications for the Baking Industry - Brossura
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.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
L'autore:
-has extensive work experience as a food technologist and researcher in the field of bread and pastry improvers. She involved in several research and development projects at George Weston Technologies in Sydney, Australia. She is currently Head of R&D at Kereshme (Behnan) company.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreVDM Verlag Dr. Müller
- Data di pubblicazione2011
- ISBN 10 3639369750
- ISBN 13 9783639369755
- RilegaturaCopertina flessibile
- Numero di pagine100
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(2011)
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Effect of Lipase Enzymes on Volume and Quality of Bread: Implications for the Baking Industry
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VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639369750
ISBN 13: 9783639369755
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Effect of Lipase Enzymes on Volume and Quality of Bread: Implications for the Baking Industry
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VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639369750
ISBN 13: 9783639369755
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Effect of Lipase Enzymes on Volume and Quality of Bread
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VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639369750
ISBN 13: 9783639369755
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Descrizione libro Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 100 pp. Englisch. Codice articolo 9783639369755
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Effect of Lipase Enzymes on Volume and Quality of Bread Implications for the Baking Industry
Editore:
VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639369750
ISBN 13: 9783639369755
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Descrizione libro PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice articolo L0-9783639369755
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Effect of Lipase Enzymes on Volume and Quality of Bread : Implications for the Baking Industry
Editore:
VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639369750
ISBN 13: 9783639369755
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Descrizione libro Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Codice articolo 9783639369755
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Effect of Lipase Enzymes on Volume and Quality of Bread Implications for the Baking Industry
Editore:
VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639369750
ISBN 13: 9783639369755
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Descrizione libro PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice articolo L0-9783639369755
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Effect of Lipase Enzymes on Volume and Quality of Bread
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VDM Verlag Dr. Müller
(2011)
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ISBN 13: 9783639369755
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Descrizione libro Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Moayedallaie Setareh-has extensive work experience as a food technologist and researcher in the field of bread and pastry improvers. She involved in several research and development projects at George Weston Technologies in Sydney. Codice articolo 4981611
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