Dough Conditioners for 12 % Soy-fortified Bread Mixes

  • BREAD MIXES
  • Published 2007

Abstract

methyl stearate. We undertook to prepare fatty esters of polyethoxylated and polypropoxy1ated propylene glycol and of glycerol glycosides derived from starch and lactose, investigate methodology for incorporating these experimental dough conditioners into a dry mix with wheat and soy flour, and to evaluate their doughconditioning action in bread containing… (More)

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