Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread stalin...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2022-12-01
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| Серія: | Molecules |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/1420-3049/28/1/1 |
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