Effect of Lipase Enzymes on Volume and Quality of Bread (Paperback) (ISBN-13: 9783639369755)

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.

Author: Setareh Moayedallaie, Masoud Mirzaei
ISBN-10: 3639369750
ISBN-13: 9783639369755
Publisher: VDM Verlag
Language: English
Published: 09/06/2011
Pages: 100
Format: Paperback
Weight: 0.35lbs
Size: 9.00h x 6.00w x 0.24d