Improving the Leavening Effect of Ice like CO(2) Gas Hydrates by Addition of Gelling Agents in Wheat Bread

This article brings together the application of ice-like CO(2) gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the st...

Descripción completa

Detalles Bibliográficos
Autores principales: Srivastava, Shubhangi, Kollemparembil, Ann Mary, Zettel, Viktoria, Delgado, Antonio, Jekle, Mario, Hitzmann, Bernd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047956/
https://www.ncbi.nlm.nih.gov/pubmed/36975672
http://dx.doi.org/10.3390/gels9030223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047956/
https://www.ncbi.nlm.nih.gov/pubmed/36975672
http://dx.doi.org/10.3390/gels9030223

Ejemplares similares