Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough
Wheat flour quality varies largely, affecting the quality of the final baked products. In order to fulfil the consumer’s demand for bakery products with high quality and extended shelf-life, different types of improvers have been used in the bakery industry. This study aimed to investigate the effec...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2673-9976/6/1/73 |
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