Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

The effects of different concentrations of the complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough, and on the sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of prote...

Full description

Bibliographic Details
Main Authors: Demin Mirjana A., Popov-Raljić Jovanka V., Laličić-Petronijević Jovanka G., Rabrenović Biljana B., Filipčev Bojana V., Šimurina Olivera D.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2013-01-01
Series:Hemijska Industrija
Subjects:
wheat and rye bread
additive
Mixolab
sensory properties
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200091D.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200091D.pdf

Similar Items