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Bread antistaling

Bread staling can shorten the shelf-life of bread and generate economic loss. This encourages more researchers to develop new techniques to control or retard the staling process. These techniques include, but are not limited to, the addition of glucose oxidase, xylanase, whey protein, soy protein, pentosans, arabinoxylans, hydroxypropylmethylcellulose and emulsifiers [19,26]. Small molecule materials, such as ribose, xylose, maltose and fructose, are also considered as antistaling agents due to their ability for the transformation of bread crystalline patterns [27]. [Pg.222]

Alkaliphilic bacteria Antistaling enzyme Bread making Cyclodextrin... [Pg.155]

Uses Bread improver, antistaling agent, dough conditioner... [Pg.41]

Uses Emulsifier, dispersant, antistaling agenL antistick agent, stabilizer used in food and pharmaceutical industries, for o/w emulsion systems emulsifier for shortening, icings, margarine, bakery mixes, bread and dairy mixes... [Pg.1455]

See other pages where Bread antistaling is mentioned: [Pg.2234]    [Pg.2234]    [Pg.251]    [Pg.350]    [Pg.182]    [Pg.397]    [Pg.2231]    [Pg.2236]    [Pg.146]    [Pg.154]    [Pg.234]    [Pg.537]    [Pg.153]    [Pg.154]    [Pg.327]    [Pg.334]    [Pg.51]    [Pg.52]    [Pg.52]    [Pg.456]    [Pg.456]    [Pg.456]    [Pg.456]    [Pg.1036]    [Pg.1263]    [Pg.1455]    [Pg.1753]    [Pg.1753]    [Pg.1753]    [Pg.1754]    [Pg.341]   
See also in sourсe #XX -- [ Pg.4 , Pg.261 ]



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