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[Food additives take care of constant baking quality. Identification of active baking components in synthetic emulsifier mixtures]

1999

Kohler, P.

AGROVOC Keywords
additif de panification alimentos artificiales backware bakery additives bakery products baking characteristics bread brot chemical reactions composition globale diacetyl emulgator emulsificantes emulsifiers ester glycerid lebensmitteltechnologie mono and diglycerides pain pan produit de cuisson produktion proximate composition rheological properties rheologie simulated foods synthese versuch zusammensetzung zusatzstoff
Bibliographic information
ISSN 0931-2277
Pagination
pp. 18-21
Other Subjects
Backqualitat; Mono et diglyceride; Datem; Mono y digliceridos; Aditivos de la panificacion; Backerei; Reaction chimique; Weinsaure; Propiedades reologicas; Productos de panaderia; Lebensmittelchemie; Composicion aproximada; Zusatz; Propriete rheologique; Reacciones quimicas; Succedane d'aliment pour homme; Reaktion; Aptitude boulangere; Emulsifiant; Caracteristicas de la coccion; Qualitat
Language
German
Translated Title
Zusatzstoffe sorgen fur gleichmaessige Backqualitaet. Identifizierung backaktiver Komponenten in synthetischen Emulgatorgemischen
Corporate Author
Deutsche Forschungsanstalt fuer Lebensmittelchemie, Garching (Germany)
2000-08-15
AGRIS AP
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