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Effect of Lipase Enzymes on Volume and Quality of Bread

 

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  • Product Description
 

This book compares the function of lipase enzymes and an emulsifier 'diacetyl tartaric esters of mono glycerides' (DATEM) as bread improvers on various characteristics of bread. Two different baking methods with two different mixing times and various ingredients were used to study their effect on bread quality, volume, oven spring, crumb colour and texture. The implications of findings in the baking industry was discussed in detail and the potential of various lipase enzymes in formulating bread improvers was investigated.

Product Specifications
SKU :COC100106
AuthorSetareh Moayedallaie and Masoud Mirzaei
LanguageEnglish
BindingPaperback
Number of Pages100
Publishing Year2011-09-06T00:00:00.000
ISBN978-3639369755
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandNot defined
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
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