This composition provides reduction of starch retrogradation in bread crumb, .... Enzymes in Breadmaking: Bakery Products: Science and Technology / H.
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Keywords: modified starches, frozen dough, bread. Justified .... Ribotta, P.D. Frozen dough in Bakery Products: Science and Technology, edited by Y.H. Hui.
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The most common ways to ensure freshness of these products, one of which is using ... G. Vignali, A. Volpi // Advance journal of food science and technology. ... Impact of baking conditions on bread staling [Electronic resource] / E. Besbes.
journals.uran.ua24 авг 2017 ... Gelatinized starch releases the moisture in the process of baking ... “Kemerovo Institute of Food Science and Technology (University)”.
research-journal.orgBlackwell, 2006. 575 с. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes...
www.twirpx.com2nd edition. Wiley-Blackwell, 2014. 776 p. Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ...
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It was showed that products received without addition of preservative keep their consumer properties .... Hui Y.H. Bakery Products: Science And Technology.
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Keywords: lactic acid bacteria, frozen dough, bread. Justified .... Ribotta, P.D. Frozen dough in Bakery Products: Science and Technology, edited by Y.H. Hui.
cyberleninka.ruIn Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of ...
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(John Wiley & Sons (Books)); Baked Products ? Science, Technology and PracticeoBook / Cauvain. 2006. (John Wiley & Sons (Books)); Baker's Dozen, A 2005.
extranet.who.intcreation of innovative technology to produce a new bakery product using ger minated wheat ...... and part-baked Sangak bread // Journal of cereal science. 2014.
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