[New improver for bakery products of fine sponge dough]
1984
Bojat, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Benko, C.
The application of "kiflin" (powder) increased volume, improved quality and extended shelf-life of products made of fine sponge dough. The achieved results depend on the kind of product, i.e. formulation (fat and sugar content), and type of doughing. In products with lower shortening and sugar content and with intensive doughing, the quality and shelf-life are very much improved. In products with high shortening content, "kiflin" has a minor improving effects, but its keeping quality is improved in a satisfactory degree. The optimum dose, depending on the kind of products, is 1,5 to 3% on wheat flour basis.
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