Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures

The effects of 4% dairy ingredients on dough absorption and mixing lime, parameters of fermentation, loaf volume, and bread characteristics were determined. Dairy ingredients, generally, increased water absorption and decreased mixing time. The decrease in mixing time was to some extent reversed by...

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Veröffentlicht in:	Cereal chemistry 1996, Vol.73 (3), p.309-316
Hauptverfasser:	ERDOGDU-ARNOCZKY, N, CZUCHAJOWSKA, Z, POMERANZ, Y
Format:	Artikel
Sprache:	eng
Schlagworte:	absorcion absorption aptitude boulangere baking characteristics Biological and medical sciences bread breadmaking caracteristicas de la coccion casein caseina caseine Cereal and baking product industries concentrados de proteina concentre de proteine dialisis dialyse dialysis doughs dried skim milk fermentacion fermentation Food industries Fundamental and applied biological sciences. Psychology heat treatment ingredient ingredientes ingredients lactosa lactose lactoserum lactosuero lait ecreme en poudre leche descremada en polvo masa de panaderia melange mezclado mixing pain pan panificacion panification pate de cuisson protein concentrates traitement thermique tratamiento termico volume volumen whey
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