Dough Rheology and Statistical Correlation: α-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation - Brossura

Sinani, Abdyl; Malko, Sonila; Seferi, Elton

Brossura

ISBN 10: 3659792381 ISBN 13: 9783659792380

Casa editrice: LAP LAMBERT Academic Publishing, 2015

Riassunto

The influence of α-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of α-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.

Su questo libro

L'autore

I am Abdyl Sinani and in 1963 – 1967 I graduated for Industrial Chemistry at faculty of Natural Sciences, University of Tirana, Albania. Currently I hold scientific titles "Professor" and "Doctor" (Prof. Dr.). Nowadays I work as lector at Agricultural University of Tirana and adviser at National Food Authority in Albania.

Dettagli dell?edizione

• Editore: LAP LAMBERT Academic Publishing
• Data di pubblicazione: 2015
• ISBN 10: 3659792381
• ISBN 13: 9783659792380
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero di pagine: 56
• Contatto del produttore: non disponibile