Bakery Products

Bakery Products

4.11 - 1251 ratings - Source

Such adverse phenomena are prevented by the high elasticity exhibited by the egg white and yolk protein films. ... It appears that proteins other than egg white have a lower ability to prevent collapse of angel cake structure during the final stage of ... based on yolk protein concentrate exhibited much higher hardness, although their volume, expressed as cross-sectional area, was not significantly affected.

Title:Bakery Products
Author:Y. H. Hui
Publisher:John Wiley & Sons - 2008-02-28


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