Saqib Arif

Role of Pentosans in Determining Wheat Dough Characteristics

Pentosan's role in wheat dough

Buch

Dough properties are of great concern in baking science and industry. It is generally assumed that the differences amongst wheat varieties in terms of dough properties are due to a collective effect of various flour attributes, including pentosans. On the basis of water extractability, pentosans are divided into water-extractable and -unextractable pentosans. Both of these fractions have different impacts on the technological properties of dough. Moreover, pentosans though dietary fibre but has less popularity in local baking industry as an alternate source. The work presented in this book is based on the investigation into the effects of two… Mehr

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Produktdetails

Weitere Autoren: Afzal, Qurrat ul Ain / Ahmed, Mubarik

ISBN: 978-3-659-45177-5
EAN: 9783659451775
Produktnummer: 37413987
Verlag: LAP Lambert Academic Publishing
Sprache: Englisch
Erscheinungsjahr: 2013
Seitenangabe: 84 S.
Masse: H22.0 cm x B15.0 cm x D0.5 cm 143 g
Abbildungen: Paperback
Gewicht: 143

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.