Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

• Hauptverfasser: Sirima Takeungwongtrakul (Verfasst von), Soottawat Benjakul (Verfasst von), Aran H-Kittikun (Verfasst von)
• Format: Buch
• Veröffentlicht: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: 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...