In:
Journal of the Science of Food and Agriculture, Wiley, Vol. 32, No. 12 ( 1981-12), p. 1209-1212
Abstract:
A standard method has been developed to bake barbari flat‐type bread. Instron was used to measure the hardness of the crumb of bread samples as a criterion of staling. Different combinations of emulsifiers, sugar, shortening and soya flour were added to the formula of barbari bread to find their effect on the retardation of hardness. Addition of soya flour increased the loaf weight but decreased its total organoleptic score. Added amounts of different additives tried in this experiment improved the hardness approximately to the same level. The best result was obtained by the addition of sodium stearoyl‐2‐lactylate and shortening.
Type of Medium:
Online Resource
ISSN:
0022-5142
,
1097-0010
DOI:
10.1002/jsfa.2740321212
Language:
English
Publisher:
Wiley
Publication Date:
1981
detail.hit.zdb_id:
2001807-1
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