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Efekt przeszkody związany z poliolami i błonnikiem w celu poprawy jakości i trwałości wypieków

Efekt przeszkody związany z poliolami i błonnikiem w celu poprawy jakości i trwałości wypieków

Amarjeet Kaur / Preeti Shukla / Suresh Bhise

95,19 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786208512156
95,19 €
IVA incluido
Disponible

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Poliole to uwodornione formy węglowodanów, których grupa karbonylowa została zredukowana do pierwotnej lub wtórnej grupy hydroksylowej. Błonnik ma wiele korzyści zdrowotnych. Wykazano, że spożywanie rozpuszczalnego błonnika zmniejsza ryzyko rozwoju chorób serca poprzez obniżenie poziomu cholesterolu. Niniejsza książka zawiera optymalizację polioli (glicerolu, sorbitolu i mannitolu) oraz błonnika (owsa, psyllium i jęczmienia) w chlebie i muffinach w celu znalezienia najlepszej kombinacji na podstawie jakości, ogólnej akceptowalności produktów oraz oceny trwałości chleba i muffinów przygotowanych po dodaniu polioli i błonnika w odpowiednim materiale opakowaniowym.

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