Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel O...

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Bibliographic Details
Main Authors: Dapčević-Hadnađev Tamara, Dokić Ljubica, Pojić Milica, Hadnađev Miroslav, Torbica Aleksandra, Rakita Slađana
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2014-01-01
Series:Hemijska Industrija
Subjects:
bread
emulsifying starches
HPMC
simulator mixolab
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300033D.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300033D.pdf

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