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Reologia da massa e correlação estatística

Reologia da massa e correlação estatística

Abdyl Sinani / Elton Seferi / Sonila Malko

68,10 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786209559211
68,10 €
IVA incluido
Disponible

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Sobre IBD

A influência da α-amilase, das fibras e da água nas qualidades reológicas é importante para criar misturas adequadas em relação aos produtos de panificação com boa qualidade organoléptica e valor nutricional melhorado. A capacidade da α-amilase de melhorar o volume do pão é explicada pelo facto de aumentar a capacidade da massa de reter o gás e reduzir a viscosidade da gelatinização do amido, permitindo um melhor volume do produto final. A α-amilase termostável é eficaz em retardar o ranço do pão graças à hidrólise parcial dos amidos e à produção de destrinas.

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