9786202529617 - Impact of Additives in Bread, Soybean Flour and Pasta: Influence of Additives in the Rheological Characteristics of Some Flour Wheats de Sana, Majlinda; Sinani, Abd... (5 resultados)

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Taschenbuch. Condición: Neu. Impact of Additives in Bread, Soybean Flour and Pasta | Influence of Additives in the Rheological Characteristics of Some Flour Wheats | Majlinda Sana (u. a.) | Taschenbuch | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786202529617 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Nowadays we are looking a variety of dough-based products which are increasing day by day. In itself additives are all those chemicals which give reactions which occur donation or taking electrons, changing the number of oxidation. These additives are nothing but chemical-based products which the oxidation or reduction reactions that develop in the dough, the physical properties that differ rheology. So we separate additives on oxidative and reductive. The oxidation mainly affects in -SS-links of amino acids that are components of gluten. Oxidation of both hydrogen sulfide groups (thiols) results in the formation of a disulfide bridge between long sections of the gluten molecule or different molecules of gluten. This causes the strengthening of the protein that consists of improving pulp quality depending on the ratio between L-ascorbic acid and L-cysteine that is studied. It is proved that the addition of L-ascorbic acid will increase in flour water absorption level while increasing the L-cisteinës give the opposite effect. L-cysteine improves the specific volume of bread. Optimal ratio of L-ascorbic acid and L-cisteinës is 60:40 ppm. 56 pp. Englisch.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Nowadays we are looking a variety of dough-based products which are increasing day by day. In itself additives are all those chemicals which give reactions which occur donation or taking electrons, changing the number of oxidation. These additives are nothing but chemical-based products which the oxidation or reduction reactions that develop in the dough, the physical properties that differ rheology. So we separate additives on oxidative and reductive. The oxidation mainly affects in -SS-links of amino acids that are components of gluten. Oxidation of both hydrogen sulfide groups (thiols) results in the formation of a disulfide bridge between long sections of the gluten molecule or different molecules of gluten. This causes the strengthening of the protein that consists of improving pulp quality depending on the ratio between L-ascorbic acid and L-cysteine that is studied. It is proved that the addition of L-ascorbic acid will increase in flour water absorption level while increasing the L-cisteinës give the opposite effect. L-cysteine improves the specific volume of bread. Optimal ratio of L-ascorbic acid and L-cisteinës is 60:40 ppm.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Nowadays we are looking a variety of dough-based products which are increasing day by day. In itself additives are all those chemicals which give reactions which occur donation or taking electrons, changing the number of oxidation. These additives are nothing but chemical-based products which the oxidation or reduction reactions that develop in the dough, the physical properties that differ rheology. So we separate additives on oxidative and reductive. The oxidation mainly affects in -SS-links of amino acids that are components of gluten. Oxidation of both hydrogen sulfide groups (thiols) results in the formation of a disulfide bridge between long sections of the gluten molecule or different molecules of gluten. This causes the strengthening of the protein that consists of improving pulp quality depending on the ratio between L-ascorbic acid and L-cysteine that is studied. It is proved that the addition of L-ascorbic acid will increase in flour water absorption level while increasing the L-cisteinës give the opposite effect. L-cysteine improves the specific volume of bread. Optimal ratio of L-ascorbic acid and L-cisteinës is 60:40 ppm.