✦ LIBER ✦

CHEMICAL IMPROVERS IN BREAD-BAKING

✍ Scribed by Oliver, James

Book ID: 123237917
Publisher: The Lancet
Year: 1931
Tongue: English
Weight: 363 KB
Volume: 217
Category: Article
ISSN: 0140-6736
DOI: 10.1016/S0140-6736(01)18522-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Use of hydrocolloids as bread improvers

Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

✍ Marı́a Eugenia Bárcenas; Carmen Benedito; Cristina M Rosell 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 197 KB

Starch Gelatinization in Chemically Leav

Starch Gelatinization in Chemically Leavened Bread Baking

✍ B. ZANONI; D. SMALDONE; A. SCHIRALDI 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 510 KB

Application of hydrocolloids as baking i

Application of hydrocolloids as baking improvers

✍ Zlatica Kohajdová; Jolana Karovičová 📂 Article 📅 2009 🏛 Versita 🌐 English ⚖ 290 KB

## Abstract Hydrocolloids (or gums) belong to a group of biopolymers widely used in food technology. In the bakery industry, these compounds help to improve food texture and moisture retention, to retard starch retrogradation, and, finally, to enlarge the overall quality of the products during stor

Energy use in bread baking

✍ Gordon A. Beech 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 645 KB

HOME-BAKED BREAD

✍ Fenner, J.L. 📂 Article 📅 1825 🏛 The Lancet 🌐 English ⚖ 78 KB

Classic Bread Baking Basics

✍ Watson, Alena 📂 Fiction 📅 2018 🌐 English ⚖ 26 KB 👁 2 views