Search

Your search keyword '"Kavale, S."' showing total 7 results
Start Over Author "Kavale, S."
7 results on '"Kavale, S."'

1. Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase

Author

Gerrard, J.A., Fayle, S.E., Wilson, A.J., Newberry, M.P., Ross, M., and Kavale, S.

Subjects
Cookery (Bread) -- Analysis, Oxidation-reduction reaction -- Analysis, Dough -- Analysis, Transglutaminases -- Analysis, Business, Food/cooking/nutrition
Abstract

A study was conducted to examine the influence of using transglutaminase on effects related to oxidizing improvers and intensive mixing in breadmaking. Three standard doughs were utilized as experimental controls while a miniature extensigraph method was used to carry out dough strength measurements. Results indicated that transglutaminase minimized work input and enhanced the water absorption of dough.

Published
1998

2. Pastry lift and croissant volume as affected by microbial transglutaminase

Author

Gerrard, J.A., Newberry, M.P., Ross, M., Wilson, A.J., Fayle, S.E., and Kavale, S.

Subjects
New Zealand -- Research, Baked products -- Research, Food research -- New Zealand, Transglutaminases -- Research, Business, Food/cooking/nutrition
Abstract

Research into pastry and croissants containing transglutaminase.

Published
2000

Catalog

Books, media, physical & digital resources
See catalog results