Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread stalin...

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發表在:	Molecules
Main Authors:	Abdulmajeed A. AbuDujayn, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Nashi K. Alqahtani
格式:	Article
語言:	英语
出版:	MDPI AG 2022-12-01
主題:	maltodextrins ziziphus bread sensory dough
在線閱讀:	https://www.mdpi.com/1420-3049/28/1/1