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- W3121189780 abstract "Abstract Lipids in one form or another make key contributions to bread quality with their main impact being related to the ability of the dough to retain gas. Lipids in bread dough formulae may come from indigenous sources (mainly the flour) or endogenous through recipe additions. There are a complexity of lipid factions in wheat flour which can be broadly split into polar and nonpolar forms: their contributions to bread quality are equivocal. The chemistry and physical form of the recipe fats are important if they are to contribute positively to bread volume. While not lipids, additions of emulsifiers to recipes deliver a range of improvements to bread quality similar to those of recipe fats, with additional benefits related to improving crumb softness and limiting bread staling." @default.
- W3121189780 created "2021-02-01" @default.
- W3121189780 creator A5051511576 @default.
- W3121189780 date "2020-01-01" @default.
- W3121189780 modified "2023-09-23" @default.
- W3121189780 title "Flour lipids, fats, and emulsifiers" @default.
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- W3121189780 doi "https://doi.org/10.1016/b978-0-08-102519-2.00006-2" @default.
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