Influence of Pentosans on Pasting Properties of Hard Wheat Flours
The work presented in this book has been aimed at developing an understanding the role of pentosans in relation to the pasting properties of flours prepared from different hard wheat varieties commonly grown in Pakistan. Pasting properties are useful to predict performance of wheat flour during processing and staling of bread. It has long been speculated that variations in the type and level of pentosans may be the reason behind different processing and quality characteristics of the products made out of different wheat varieties. A better control of such characteristics would give bakers the ability to produce innovative products of a consis…
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Produktdetails
Weitere Autoren: Afzal, Qurrat ul Ain / Hasnain, Abid
- ISBN: 978-3-659-43862-2
- EAN: 9783659438622
- Produktnummer: 37417761
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 120 S.
- Masse: H22.0 cm x B15.0 cm x D0.7 cm 197 g
- Abbildungen: Paperback
- Gewicht: 197
Über den Autor
The author is food scientist and affiliated with Pakistan Agricultural Research Council since 2004. Grain quality & food safety concerns are focal areas of his work with main objectives of protecting consumer's health, supporting local industry and contributing in food science advancements. Dr. Saqib received the Ph.D degree in food sci. & technol.
3 weitere Werke von Saqib Arif:
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