The influence of preservatives on pH value as a mechanism for bread protection
1984
Raspor, P. | Adamic, J. (Biotehniska fakulteta, Ljubljana (Yugoslavia). VT-OZD Zivilska tehnologija)
Water preservative suspensions have pH values in neutral and weak alkali limits. All used preservatives amipan (sodium propionate 45%, potassium sorbite 18%, silica 1%, carbohydrate 36%); sanopan and acitin (calcium acetate 50%, native corn starch or wheat meal 50%), antischim A (sodium propionate and calcium diacetate to 60%, carbohydrate 40%) and antischim B (propionic acid 80% and carbohydrate 20%) influence the change of pH validity of backed bread in the way that amipan pG is increased to 6,1; acitin and sanopan are decreased to 5,7; antischim A and antischim B to 5,45 in relation to control which has 5,95 pH. Sanopan and acitin are made on the base of acetate; antischim A on the base of acetate and propionate; and antischim B on the base of propionic acid, and they all effect the technological spoilers by decreasing the value of bread. Amipan is made on the base of sorbite and propionate and does not effect the value of bread.
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