The Effect of Ascorbic Acid and Sodium Stearoyl -2- Lactylate on Frozen Dough Stability
The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char-acteristics was investigated. The results are presented below statisticaly (p
Anahtar Kelimeler:
Turk. J. Agric. For., 23, (1999), 249-256. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.2.
The Effect of Ascorbic Acid and Sodium Stearoyl -2- Lactylate on Frozen Dough Stability
The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char-acteristics was investigated. The results are presented below statisticaly (p
Keywords:
Turk. J. Agric. For., 23, (1999), 249-256. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.2.,
- ISSN: 1300-011X
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK