Effect of preservatives on yeast activity and the rheological and organoleptical properties of bread
1988
Mutlag, K.H. (Nuclear Research Centre, Baghdad (Iraq). Faculty of Agriculture and Biology, P.O. Box 765) | Baqir, A.W. (Al-Mustansiryah Univ., Baghdad (Iraq). Coll. of Science) | Abboud, A.M. (Baghdad Univ., Baghdad (Iraq). Coll. of Agriculture)
Different concentrations of calcium propionate (0.10, 0.15, 0.21 and 0.32%) and potassium sorbate (0.03, 0.065 and 0.10%) were used in this study. The effect of these preservatives on the mixograph properties, farinograph, extensograph, gassing power, dough and bread pH as well as bread characteristics were evaluated. Results showed that Ca-propionate (except 0.32%) had no adverse effect on the rheological properties, yeast activity and baking quality, while all concentrations of K-sorbate had such effect on the same mentioned properties
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