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Structure 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.

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