Titlebook: Handbook of Breadmaking Technology; Charles A. Stear Book 1990 Elsevier Science Publishers Ltd 1990 biotechnology.enzymes.food.nutrition.p

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Elsevier Science Publishers Ltd 1990

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https://doi.org/10.1007/978-3-322-89471-7dough development. Optimal dough development will result in the best possible dough viscosity, as a direct consequence of the attainment of the best compromise between the various processes of molecular build-up and breakdown which proceed simultaneously within the dough. The simplest method of achi

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Eric W. Smith,Eric Meyer,John M. Haighdevelopment systems. Its reducing action accelerates the disaggregation by scission of disulphide bonds located between protein aggregates, therefore alleviating the mechanical mixing requirement for optimal dough development, and simultaneously saving energy. The reducing action starts as soon as i

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Eui Chang Jung MD, PhD,Howard I. Maibach MDin motion. These processes proceed alongside one another, and in some cases cut across and compete, constituting an exceptionally complex system which cannot be considered as being completely understood. In addition, additives and shortenings are involved in the dynamics of the system, the changes b

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Topical Themes in Energy and Resources ‘grist’, and upgrading it by careful selection and control techniques during the milling process. The process of wheat-breeding takes about 10 years from initial crossing of cultivars to commercial production of a new variety. This work involves close collaboration of the expertise of the plant-phy

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Yu. Kargin,O. Manou?ek,P. Zumandeterioration with time. This can be due to microorganisms, as a result of water content/water-activity or chemical oxidation resulting in rancidity. However, in the case of the most important raw material, flour, a definite storage-period is essential for the biochemical ripening-process to take pl