Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. 4. Mitt.:
Mettler, E.
Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. 4. Mitt.: Vergleichende analytische und rheologische Untersuchungen der Hydrokolloidwirkungen waehrend des Backvorgangs Experimental studies on the effects of emulsifiers and gums in order to optimize the quality of wheat bread. - 4th part: Analytical and rheological studies on the effects of gums during the baking procedure - 1991 - Printed
6 graphs, 1 table; 13 ref. Summary (De)
German
0367-4177
Additives
Analytical methods
Bakery products
Carbohydrates
Cereal flours
Cereal products
Chemicophysical properties
Cooking
Dispersions
Flours
Food additives
Food additives
Foods
Glucans
Heat treatment
Physical states
Polysaccharides
Processed plant products
Processed products
Processing
Proximate composition
Rheological properties
92-079714
Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. 4. Mitt.: Vergleichende analytische und rheologische Untersuchungen der Hydrokolloidwirkungen waehrend des Backvorgangs Experimental studies on the effects of emulsifiers and gums in order to optimize the quality of wheat bread. - 4th part: Analytical and rheological studies on the effects of gums during the baking procedure - 1991 - Printed
6 graphs, 1 table; 13 ref. Summary (De)
German
0367-4177
Additives
Analytical methods
Bakery products
Carbohydrates
Cereal flours
Cereal products
Chemicophysical properties
Cooking
Dispersions
Flours
Food additives
Food additives
Foods
Glucans
Heat treatment
Physical states
Polysaccharides
Processed plant products
Processed products
Processing
Proximate composition
Rheological properties
92-079714