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α-tending emulsifiers, microencapsulated improver powder and bakery applications (Record no. 129854)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01973nam a2200181 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241022b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Rajat Suhag |
| 245 ## - TITLE STATEMENT | |
| Title | α-tending emulsifiers, microencapsulated improver powder and bakery applications |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p39–52 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | To date majority of bakery products are manufactured using emulsifiers in paste or gel form that restricts and causes many problems of storage, processing, and handling at the commercial level. Therefore, new developments are required to resolve the issues of the bakery industry. This review discusses the importance of α-tending emulsifiers in the bakery industry and the action of the α-form to produce superior quality products. Further, to produce desired results α-form of emulsifiers blend should be stable and functional at different operating and storage conditions. Emulsifiers in gel or paste form do not maintain the active α-gel phase over a longer storage period. Using emulsifiers blend in powder form can be a solution to all the mentioned difficulties. With the development of new technologies like spray drying and encapsulation has opened new doors to utilize emulsifiers blend in powder form. Few manufactures have tapped this opportunity and have developed improver powder that offers superior quality products as well as processing, storage, and handling benefits and is easy to use. Improver powder maintains its active and functional α-form when stored at ambient temperature. This development also increases the scope of dry premixes in the market and consumers can make products of their choice in the kitchen with minimal effort. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Monoglycerides">Monoglycerides</a> |
| -- | <a href=" α-tending emulsifiers"> α-tending emulsifiers</a> |
| -- | <a href=" Cake emulsifier gel "> Cake emulsifier gel </a> |
| -- | <a href="Improver powder ">Improver powder </a> |
| -- | <a href="Spray drying">Spray drying</a> |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Atul Dhiman |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110104 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP337 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 22/10/2024 | JP337.4 | 22/10/2024 | 22/10/2024 | Journal Article |