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Baking loss of bread with special emphasis on increasing water holding capacity
Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8–80.8%...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550991/ https://ncbi.nlm.nih.gov/pubmed/23572615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0008-2 |
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