ShareStructure of bakery products.
Strutturazione dei prodotti da forno.
Author(s) : PIAZZA L., RIVA M., SCHIRALDI A.
Type of article: Article
Summary
The article describes the structure of bakery products, which is modified by baking. Changes in dough after baking depend on temperature, water content and time. These phenomena are summarized from this point of view. The effect of water-soluble pentosans on ageing of bread is examined.
Details
- Original title: Strutturazione dei prodotti da forno.
- Record ID : 1998-0409
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 354
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
View record
-
La flaveur de la mie du pain : influence de la ...
- Author(s) : GALEY C., POTUS J., DRAPRON R., POIFFAIT A., BAR C., FISCHER J., GIAMPOLI P.
- Date : 1994
- Languages : French
- Source: Sci. Aliments - vol. 14 - n. 5
View record
-
Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
View record
-
Some aspects of staleness of bread.
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 1
View record
-
Maintaining freshness in various types of rye b...
- Author(s) : MORGENSTERN G.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 4
View record