Optimizing functional baking properties
Pasta filata; mozarella and pizzacheese - Pasta texture processing
Article REF: F6312 V1
Optimizing functional baking properties
Pasta filata; mozarella and pizzacheese - Pasta texture processing

Author : Jamal KEBCHAOUI

Publication date: March 10, 2012 | Lire en français

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8. Optimizing functional baking properties

The interactions between the physico-chemical composition, curd processing and "ripening" of a spun paste determine the functional and organoleptic properties expected when cooking a culinary preparation using a cheese product (

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