Used Emulsifiers to Improve Quality & Texture of some Bakery Products - Youssef, Walid;Sharoba, Ashraf Mahdy;Mahmoud, M. H. M.
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Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures were performed, the relationship between the results of rheological properties which given from old and new technical (Amylograph properties, Alveograph properties and mixolab properties). All emulsifiers were used in this study had higher effects on texture properties.…mehr

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Produktbeschreibung
Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures were performed, the relationship between the results of rheological properties which given from old and new technical (Amylograph properties, Alveograph properties and mixolab properties). All emulsifiers were used in this study had higher effects on texture properties.
Autorenporträt
Prof. Dr. Ashraf Mahdy Sharoba and Prof. Dr. M.H.M. Mahmoud they are Professors of Food Technology, in Food Science Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt.Dr. Walid Mohamed Youssef Ali is Food Eng. in Egypt.