Impact of Additives in Bread, Soybean Flour and Pasta

by Majlinda Sana

Nowadays we are looking a variety of dough-based products which are increasing day by day. In itself additives are all those chemicals which give reactions which occur donation or taking electrons, changing the number of oxidation. These additives are nothing but chemical-based products which the oxidation or reduction reactions that develop in the dough, the physical properties that differ rheology. So we separate additives on oxidative and reductive...

• Format: Paperback
• Language: English
• ISBN: 620252961X
• ISBN13: 9786202529617
• Release Date: April 2020
• Publisher: LAP Lambert Academic Publishing
• Length: 56 Pages
• Weight: 0.21 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"