Porous Crumb Structure of Leavened Baked Products
نویسندگان
چکیده
منابع مشابه
Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to estab...
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Baking and frying are two common food preparation methods, but there is limited knowledge about the lipid oxidation events that occur in food products prepared in these ways. Two commercially available breaded shrimp products were examined using gas chromatography, for changes in cholesterol, phytosterols, and fatty acids as a result of baking and deep frying after separation into breading and ...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2018
ISSN: 2356-7015,2314-5765
DOI: 10.1155/2018/8187318