Alveolar distribution in french rolls made using taro mucilage
Abstract Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucilage (Colocasia esculenta), can present sim...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2019-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100419&lng=en&tlng=en |