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The baking performance of two powder extracts from Panax ginseng with different concentrations and different compositions of ginsenosides was studied by means of microscale baking tests with 10 g of flour. Compared to a control bread without additive, the extracts increased the bread volume by 50 and 62 %, respectively. In each case, the maximum bread volume was reached when at least 0.3 % ginsenosides...
In wheat flour used for breadmaking, glycolipids are essential “endogenous surfactants” (1). Bread volume and crumb structure of wheat flour‐based bakery products are influenced by glycolipids, without the decisive mode of action being conclusively known. Little information on how glycolipids from other plant sources perform as wheat flour improvers is available. In this paper we review our work done...
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