THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING
Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2008-11-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.ache.org.rs/CICEQ/2008/No4/11_3018_2008.pdf |