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Reologia dell’impasto e correlazione statistica

Reologia dell’impasto e correlazione statistica

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:
9786209554094
68,10 €
IVA incluido
Disponible

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Sobre IBD

L’influenza dell’α-amilasi, delle fibre e dell’acqua sulle qualità reologiche è importante per creare miscele adeguate in relazione ai prodotti da forno con una buona qualità organolettica e un valore nutrizionale migliorato. La capacità dell’α-amilasi di migliorare il volume del pane è spiegata dal fatto che aumenta la capacità dell’impasto di trattenere il gas e riduce la viscosità della gelatinizzazione dell’amido, consentendo un miglior volume del prodotto finale. L’α-amilasi termostabile è efficace nel rallentare l’irrancidimento del pane grazie all’idrolisi parziale degli amidi e alla produzione di destrine.

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