The effect of enzymes, gums and proteins on the water absorption, loaf volume and shelf life of bread
M.Tech === In South Africa, the gross margins currently achieved on normal pan breads are minimal. For a number of years manufacturers have been trying to improve this situation with added ingredients. Probably one of the simplest of ways to do this is to increase the water absorption, without adver...
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2009
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| Online Access: | http://hdl.handle.net/10210/2557 |