Hydrocolloids in Bakery Products

Hydrocolloids in Food Processing

Volumn , Issue , 2011, Pages 51-66

  Cruz, William Santa ^a  

^a Gums Per   (United States)

Author keywords

Basic white cake formulation; blends; Common tortilla formulations lard, shortening, or vegetable oil; Gelling action, combining xanthan gum with locust bean gum; Gums in cake "basic cake formulation", gums performing favorably within cakes, konjac gum fenugreek gum; Gums in flour tortillas; Gums in fried cornbread muffins; Gums in reduced oil flour tortillas; Hydrocolloids in bakery products; Idea of custom blending, enhanced targeting toward specific properties or outcomes; Xanthan gum, a most widely used gum currently

Indexed keywords

EID: 84887140193     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813814490.ch4     Document Type: Chapter

References (0)