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Dergiler / Turkish Journal of Agriculture and Forestry / 1999 / Cilt: 23 - Sayı: 2

The Effect of Ascorbic Acid and Sodium Stearoyl -2- Lactylate on Frozen Dough Stability

Ahmet Faik KOCA,Münir ANIL

Sayfa
249–256
DOI
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Özet

The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char-acteristics was investigated. The results are presented below statisticaly (p

Abstract

The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char-acteristics was investigated. The results are presented below statisticaly (p

Anahtar kelimeler: Turk. J. Agric. For., 23, (1999), 249-256. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.2.