| Autor: |
شيخ الاسلامى, زرها, كريمى, مهدى, ترشيزى, مريم رنجبر, هجرانى, تكتم |
| Zdroj: |
Journal of Food Science & Technology (2008-8787); Autumn2015, Vol. 13 Issue 58, p134-134, 1p |
| Abstrakt: |
production of premium production of premium ingredients for the production of premium baked wheat has become standard practice worldwide. In this study the effect of part baked nd freezing storage with adding datem and ascorbic acid in Barbari brea d . Datem and ascorbic acid were added into the Barbari bread formulation at different levels and their effects on the rheological and quality of breads were evaluated. Adding 0.5% datem and 150 ppm ascorbic acid to Barbari bread decreased the firmness of breads and increased the specific volume , porosity and sensory properties during part baked and freezing storage [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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