The application of natural organic compounds in bakery industry

The application of natural organic compounds in bakery industry

Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.0...

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Bibliographic Details
Main Authors: Davidović Dejan N., Dodić Siniša N., Mastilović Jasna S., Dodić Jelena M., Popov Stevan D., Lazić Miodrag L.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2010-01-01
Series:Hemijska Industrija
Subjects:
dough
rheological properties
rosemary extract
thyme extract
sage extract
amylograph
farinograph
extensograph
rheofermentometer
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2010/0367-598X1000046D.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2010/0367-598X1000046D.pdf

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