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Characterization of powdered sour doughs and possible quantitative determinations in bread, Part II: Determination of acetate, lactose, hexanal, calcium, potassium and sodium contents and substance reacting to thiobarbituric acid

1999

Saalfeld, U. | Freund, W.

AGROVOC Keywords
acetate acetates acidification additif de panification bakery additives breadmaking calcio calcium calidad chemical reactions composition globale cultivos iniciadores culture starter doughs dried products fermentation lactique lactic fermentation lactosa lactose panification potasio potassium productos secos proximate composition quality sodio sodium starter cultures
Bibliographic information
Deutsche Lebensmittel-Rundschau (Germany)
Volume 95 Issue 8 ISSN 0012-0413
Pagination
pp. 297-304
Other Subjects
Qualite; Reaction chimique; Aditivos de la panificacion; Reacciones quimicas; Produit seche; Acetatos; Masa de panaderia; Composicion aproximada; Fermentacion lactica; Panificacion; Pate de cuisson; Acidificacion
Language
German
Note
Summaries (De, En)
Translated Title
Charakterisierung pulverisierter Sauerteige und Moeglichkeiten ihrer qualitativer Bestimmung im Brot, Teil II: Untersuchung der Acetat-, Lactose-, Hexanal-, Calcium-, Kalium- und Natriumgehalte und der Thiobarbitursaeure-reaktiven Substanzen
Type
Summary
2002-08-15
AGRIS AP
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