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L’effetto ostacolo di polioli e fibre per migliorare la qualità e la conservabilità dei prodotti da forno

L’effetto ostacolo di polioli e fibre per migliorare la qualità e la conservabilità dei prodotti da forno

Amarjeet Kaur / Preeti Shukla / Suresh Bhise

95,17 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786208512149
95,17 €
IVA incluido
Disponible

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Sobre IBD

I polioli sono forme idrogenate di carboidrati, il cui gruppo carbonilico è stato ridotto a gruppo idrossilico primario o secondario. La fibra ha molti benefici per la salute. È stato dimostrato che il consumo di fibre solubili riduce il rischio di sviluppare malattie cardiache riducendo i livelli di colesterolo. Questo libro contiene l’ottimizzazione dei polioli (glicerolo, sorbitolo e mannitolo) e delle fibre (avena, psillio e orzo) nel pane e nei muffin per trovare la migliore combinazione sulla base della qualità, dell’accettabilità complessiva dei prodotti e della valutazione della durata di conservazione del pane e dei muffin preparati dopo l’incorporazione dei polioli e delle fibre in un materiale di imballaggio adeguato.

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Otros libros del autor

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