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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |