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1. The Effect of Ascorbic Acid and Sodium Stearoyl -2- Lactylate on Frozen Dough Stability

Author

KOCA, Ahmet Faik and ANIL, Münir

Subjects
food and beverages, 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
Abstract

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

Published
2014

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