IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD

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.

Autorentext
Dr. Mohamed Fawzy Ramadan Hassanien, Dr. Khaled Mohamed Mohamed Wahdan, Prof. Dr. Ahmed Said Hamed, Prof. Dr. Ragab Abd El-Fatah El-Massry, and Dr. Wafaa El-Aatar are faculty members at Biochemistry Department, College of Agriculture, Zagazig University, Egypt.

Klappentext
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.