ShareDOUGH DEVELOPMENT FOR BREADMAKING UNDER CONTROLLED ATMOSPHERES.
Author(s) : MARSTON P. E.
Type of article: Article
Summary
STUDY OF THE EFFECT OF AIR CONSTITUENTS (NITROGEN AND OXYGEN) ON THE DEVELOPMENT OF PANIFICATION AND THE ACTIVITY OF ADDITIVES. IT IS SHOWN THAT KNEADING, IN A FORCED AIR ENVIRONMENT OR IN AN ATMOSPHERE WITH A HIGHER OXYGEN LEVEL, ACCELERATES THE RIPENING OF DOUGH AND IMPROVES BREAD QUALITY. THIS PROCESS IS CLAIMED TO REDUCE THE USE OF BREADMAKING ADDITIVES. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-216922.
Details
- Original title: DOUGH DEVELOPMENT FOR BREADMAKING UNDER CONTROLLED ATMOSPHERES.
- Record ID : 1987-1076
- Languages: English
- Source: J. Cereal Sci. - vol. 4 - n. 4
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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