Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
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DOI: 10.3390/molecules28010001
Abstract: The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well… read more here.
Keywords: properties baking; function; relationship dough; panned bread ... See more keywords