Effect of Lipase Enzymes on Volume and Quality of Bread: Implications for the Baking Industry - Masoud Mirzaei - Books - VDM Verlag Dr. Müller - 9783639369755 - September 6, 2011
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Masoud Mirzaei
Effect of Lipase Enzymes on Volume and Quality of Bread: Implications for the Baking Industry

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This book compares the function of lipase enzymes and an emulsifier 'diacetyl tartaric esters of mono glycerides' (DATEM) as bread improvers on various characteristics of bread. Two different baking methods with two different mixing times and various ingredients were used to study their effect on bread quality, volume, oven spring, crumb colour and texture. The implications of findings in the baking industry was discussed in detail and the potential of various lipase enzymes in formulating bread improvers was investigated.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 6, 2011
ISBN13 9783639369755
Publishers VDM Verlag Dr. Müller
Pages 100
Dimensions 150 × 6 × 226 mm   ·   158 g
Language English  

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