Influence of some natural raw materials on expending breadfreshness

Sukara, S.

Influence of some natural raw materials on expending breadfreshness

1988

Sukara, S. (Vojna ustanova Beograd, Beograd (Yugoslavia))

The paper presents the results obtained by investigating the influence of various natural additives on extending the freshness of bread. The following have been used: powdered whey, whey proteins, gelatine, pectine and potato flakes as well as acetic as a preservative. Results of the investigation prove that by using any of these additives the bread freshness is extended. By using powdered whey, whey proteins and potato flakes with acetic acid, the bread freshness is extended in such a way that even after 7 days after baking it is wholesome and tasteful for eating. Experiments were used first to choose the most suitable quantity of any of these additives and then to determine the most suitable technologic process for bread production with any of the additives.

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AGROVOC Keywords

acido acetico additif de panification agent de conservation gelatina gelatine pain pan pectinas pectine preservadores productos de la papa suero de leche desecado

Bibliographic information

Published in

Arhiv za poljoprivredne nauke (Yugoslavia)

Volume 49 Issue 175 ISSN 0004-1262

Pagination

pp. 235-261

Other Subjects

Lactoserum deshydrate; Aditivos de la panificacion; Produit a base de pomme de terre; Acide acetique; Yugoslavia/ calidad; Proteinas de suero de leche; Proteine de lactoserum; Yougoslavie/ qualite

Language

Serbo-Croatian

Note

2 ill.; 6 graphs; 8 tables; 30 ref. Summaries (En, Sh)

Type

Summary

In AGRIS since: 1991-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

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