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Baking quality, sensory properties and shelf life of bread with polyols
The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152494/ https://ncbi.nlm.nih.gov/pubmed/25190863 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1256-3 |
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