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Reologia de produtos de panificação

Reologia de produtos de panificação

Ioana Stanciu

85,68 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207347322

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O livro com o título 'Rheology of bakery products' está estruturado em 3 capítulos. O primeiro capítulo inclui o valor nutricional dos produtos alimentares com subcapítulos sobre a qualidade dos produtos alimentares, a composição química dos alimentos e o valor energético dos alimentos. O subcapítulo dois inclui as matérias-primas e auxiliares utilizadas na obtenção de farinha, produtos de padaria e pastelaria, farinha de trigo e de centeio, água, farinhas, sal, açúcares (edulcorantes) e produtos de açúcar, gorduras alimentares, leite e subprodutos do leite, ovos, frutas e legumes, melhoradores utilizados na panificação, estimulantes, especiarias, corantes e aromas, sementes oleaginosas e pré-misturas.

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