Effects of Shortening and Emulsifier (SSL) on Retarding Barbari Bread Staling
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments includ...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Isfahan University of Technology
2008-04-01
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| Series: | Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
| Subjects: | |
| Online Access: | http://jcpp.iut.ac.ir/article-1-847-en.html |