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Additives Impact on Rheology

Additives impact, rice hymens, water quality in the rheological characteristics of some flour wheats

Additives Impact on Rheology - Seferi, Elton; Sinani, Abdyl; Sana, Majlinda - ISBN: 9783330026612
Prijs: € 35,90 (onder voorbehoud)
Beschikbaarheid: Levertijd tussen de 5 en 15 werkdagen. Geen retour recht.
Bindwijze: Boek, Paperback (15-07-2005)
Genre: Non books met een hoog BTW-tarief
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Beschrijving

Additives are the products with chemical-based, which through oxidation or reduction reactions that develop in the dough, change the physical and rheological properties of confectionary product. Structures and formations quantitatively of gluten proteins determine the quality of the dough for cakes and biscuits. Reductants are substances that affect in the gluten soften, weakening the links from -SS- in -SH. Their impact is reducing of overall molecular weight to aggregates of the gluten proteins. The first stage of the reaction is interaction of reluctant with gluten proteins that is an exchange of SH/SS, which release a unit of proteins and leaves a link -SS- between proteins and reluctant, leaving so second group of proteins -SH free and giving the oxidized form to the reluctant. The most used of reluctant are L-Cysteine and Sodium Metabisulphites. By tests made results that using of these reductants leads to an advanced extension of the confectionary dough and to a very good form of the final product. Using of tested additive has a reduction effect on hydrogen's links of gluten proteins in preparing of dough for confectionary production.

Details

Titel: Additives Impact on Rheology
auteur: Seferi, Elton; Sinani, Abdyl; Sana, Majlinda
Mediatype: Boek
Bindwijze: Paperback
Taal: Engels
Druk: 1
Aantal pagina's: 52
Uitgever: LAP Lambert Academic Publishing
Publicatiedatum: 15-07-2005
NUR: Non books met een hoog BTW-tarief
Afmetingen: 220 x 150
ISBN/ISBN13: 3330026618
ISBN/ISBN13: 9783330026612
Intern nummer: 6808365

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