Carbohydrate functionality in the baking process
1985
Shelton, D.R. | D'Appolonia, B.L.
Abstract: A literature review discusses the functional use of carbohydrates in bread baking, with emphasis on wheat flour carbohydrates. The review is divided into 3 segments, discussing simple sugars, starch, and hemicillulose (pentosans). The functions of these carbohydrates during baking and their effect on baked products are described. The chemical and physical attributes of these carbohydrates also are indicated. (wz)
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