IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD
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Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking process: mixing,fermentation, baking and shelf life. Improvers alsohelp bakers to move the volume, crumb, crust andfreshness of their breads level. For better acting,dough improver often consisted of axidizing andreducing agent. The recent study devoted to increasedough quality using some natural and chemicalimporvers. The information provided in this book willbe useful to bread makers seeking to develop highend-use quality products, and to industry as theysele...
Dough improvers optimize all aspects of the bread and
give bakers the required tolerance and flexibility
during all stages of the baking process: mixing,
fermentation, baking and shelf life. Improvers also
help bakers to move the volume, crumb, crust and
freshness of their breads level. For better acting,
dough improver often consisted of axidizing and
reducing agent. The recent study devoted to increase
dough quality using some natural and chemical
imporvers. The information provided in this book will
be useful to bread makers seeking to develop high
end-use quality products, and to industry as they
select suitable improvers for the wheat flour.
give bakers the required tolerance and flexibility
during all stages of the baking process: mixing,
fermentation, baking and shelf life. Improvers also
help bakers to move the volume, crumb, crust and
freshness of their breads level. For better acting,
dough improver often consisted of axidizing and
reducing agent. The recent study devoted to increase
dough quality using some natural and chemical
imporvers. The information provided in this book will
be useful to bread makers seeking to develop high
end-use quality products, and to industry as they
select suitable improvers for the wheat flour.
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