Hurdle effect of polyols and fibre to improve quality and shelf life of baked products

By:

Rajabhau, Bhise Suresh

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science and TechnologyDescription: 29cm. ; 135Subject(s):

DDC classification:

T 664.752 R14H

Summary: Present study was carried out to improve quality and shelf life of baked products i.e. bread and muffins by incorporating polyols viz. glycerol, sorbitol and mannitol in bread at 2, 4 and 6 per cent and muffins at 5, 10, 15 and 20 per cent, and fibres viz

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14H (Browse shelf(Opens below))	Not for loan		250533

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Present study was carried out to improve quality and shelf life of baked products i.e. bread and muffins by incorporating polyols viz. glycerol, sorbitol and mannitol in bread at 2, 4 and 6 per cent and muffins at 5, 10, 15 and 20 per cent, and fibres viz

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