Influence of some natural raw materials on expending breadfreshness
1988
Sukara, S. (Vojna ustanova Beograd, Beograd (Yugoslavia))
The paper presents the results obtained by investigating the influence of various natural additives on extending the freshness of bread. The following have been used: powdered whey, whey proteins, gelatine, pectine and potato flakes as well as acetic as a preservative. Results of the investigation prove that by using any of these additives the bread freshness is extended. By using powdered whey, whey proteins and potato flakes with acetic acid, the bread freshness is extended in such a way that even after 7 days after baking it is wholesome and tasteful for eating. Experiments were used first to choose the most suitable quantity of any of these additives and then to determine the most suitable technologic process for bread production with any of the additives.
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