Used Emulsifiers to Improve Quality & Texture of some Bakery Products - Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes

Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures were performed, the relationship between the results of rheological properties which given from old and new technical (Amylograph properties, Alveograph properties and mixolab properties). All emulsifiers were used in this study had higher effects on texture properties.

About the author

Prof. Dr. Ashraf Mahdy Sharoba and Prof. Dr. M.H.M. Mahmoud they are Professors of Food Technology, in Food Science Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt.Dr. Walid Mohamed Youssef Ali is Food Eng. in Egypt.

Product details

• Authors: M H Mahmoud, M. H. M. Mahmoud, M.H.M. Mahmoud, Ashraf Mahd Sharoba, Ashraf Mahdy Sharoba, Wali Youssef, Walid Youssef
• Publisher: LAP Lambert Academic Publishing
• Languages: English, German
• Product format: Paperback / Softback
• Released: 31.07.2015
• EAN: 9783659743993
• ISBN: 978-3-659-74399-3
• No. of pages: 220
• Dimensions: 150 mm x 13 mm x 220 mm
• Weight: 309 g
• Subject: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food