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

Authors : Ahmet Faik KOCA, Münir ANIL

Pages : 249-256

View : 10 | Download : 6

Publication Date : 1999-04-01

Article Type : Research Paper

Abstract :The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid insert ignore into journalissuearticles values(AA-0, 75 and 125 ppm); and sodium stearoyl -2- lactylate insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(p
Keywords : Turk J Agric For, 23, 1999, , 249 256 Turk J Agric For, vol 23, iss 2