Effect of gaseous acetic acid treatment on breadmaking properties of flour
1999
Hayashi, M. | Seguchi, M.
Eleven different wheat flours of varying protein content were treated with gaseous acetic acid. Each wheat flour exhibited maximum breadmaking properties (bread height and specific volume) at different levels of gaseous acetic acid treatment. There was a relationship (r = +0.7384) between the level of gaseous acetic acid treatment required for maximum breadmaking properties and the protein content of the wheat flour. Wheat flours with higher protein contents were more resistant to the decrease in pH value due to acetic acid treatment.
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书目信息
其它主题
Chemical treatment; Baking quality; Dose response; Ash
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
MODS