Načítá se...
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
In this paper the effects of frozen storage time, xanthan gum and rate of freezing on frozen sweet dough properties and unfermented bread quality was investigated. Results revealed that the water holding capacity, WHC, K(1) (stress decay rate) and K(2) (residual stress at the end of the stress relax...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2016
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147701/ https://ncbi.nlm.nih.gov/pubmed/28017991 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2361-2 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|