Reporting the utilization and perspectives of different surface active agents for bread making

Autor: Rai Muhammad Amir, Muhammad Nadeem, Asif Ahmad, Muhammad Sajid Arshad, Nazish Arshad

Publikováno v: Food Science and Technology, Volume: 40 Supplement 1, Pages: 312-321, Published: 30 SEP 2019
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 30 SEP 2019

The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 par

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cf425349b1fd68e3496e9a9a00e135f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500312&lng=en&tlng=en

Perspective of Surface Active Agents in Baking Industry: An Overview

Autor: Muhammad Shahbaz Bhatti, Nomana Anjum, Tahir Zahoor, Asif Ahmad, Zaheer Ahmed, Hajra Ahmad, Nazish Arshad, Asma Afreen

Publikováno v: Critical Reviews in Food Science and Nutrition. 54:208-224

Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c68a2e8c4e4e2e3ea4f5605de5b91797
https://doi.org/10.1080/10408398.2011.579697