Additives: what's in a loaf of bread and why
1978
Barbour, Beverly Anderson
An explanation of what additives are used in breads and why they are necessary is presented. Enriched white bread contains three B vitamins plus iron, and possibly calcium. Other additives include oxidizing agents, ascorbic acid, dough improvers, emulsifying agents, MCP, certain enzymes, ammonium salt, calcium sulphate, and calcium propionate, sodium diacetate, and vinegar. These additives cut the cost of bread by an estimated 15 percent and produce a more nutritious, safer, better loaf.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library
