Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread stalin...

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Detalles Bibliográficos
Autores principales: AbuDujayn, Abdulmajeed A., Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Alqahtani, Nashi K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9821924/
https://www.ncbi.nlm.nih.gov/pubmed/36615198
http://dx.doi.org/10.3390/molecules28010001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9821924/
https://www.ncbi.nlm.nih.gov/pubmed/36615198
http://dx.doi.org/10.3390/molecules28010001

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