date:Jun 22, 2012
elf life,it said.
High pressure treatment
Houbenet.alalso touted the potential of pre-treatment of doughs through high-pressure (HP) processing, a non-thermal step to modify proteins and change the properties of carbohydrates and fats
This HP works out covalent bondages in the protein network and leads to a gelatinization of the starch; finally, it comes to an increase in dough stiffness and elasticity. The final bread is smaller in size, and its crumb is harder,said the review.
It added tha