Guoqiang Zhang,
Jinying Guo
Frozen Dough and Bread Quality
Gebonden Engels 2026 9781071652053Levertijd ± 9 werkdagen
Gratis verzonden
Samenvatting
This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality.
Specificaties
ISBN13:9781071652053
Taal:Engels
Bindwijze:Gebonden
Aantal pagina's:164
Uitgever:Springer US
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Inhoudsopgave
Frozen Dough Preparation.- Determination of Rheological Properties.- Texture Analysis of Frozen Dough.- Dough Pasting Analysis.- Dough Thermal Analysis.- Frozen Dough Bread Baking.- Colour and Volume Measurement.- Texture Profile Analysis of Bread.- Proximate Composition Analysis.- Free Amino Acids Analysis.- Determination of Total Amino Acids.- Element Analysis.- Evaluating Phenolic Compounds and Antioxidant Properties.- Starch Content and In Vitro Simulated Digestion.- Determination of the Aroma Compounds.- Volatile Flavor Compounds Analysis.- Sensory Evaluation of Bread.
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