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Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf

✍ Scribed by P. J. PERCEL; N. A. PARRETT; R. F. PLIMPTON; H. W. OCKERMAN; B. KROL; P.S. VAN ROON

Book ID
108805436
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
552 KB
Volume
47
Category
Article
ISSN
0022-1147

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The influence of monoacylglycerol and L-
The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product
✍ PavlΓ­na PečivovΓ‘; Iva BureΕ‘ovΓ‘; Hana BΓ­lkovΓ‘ πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 149 KB

## Abstract **BACKGROUND:** The influence of monoacylglycerol Rimulsoft Super(V) and L‐glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these dough