Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

• Autori principali: Sirima Takeungwongtrakul (Autore), Soottawat Benjakul (Autore), Aran H-Kittikun (Autore)
• Natura: Libro
• Pubblicazione: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,<br />gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redne...