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

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