Accession Number:

AD0719611

Title:

Influence of the Preparation 'Amylase F' and Ascorbic Acid on the Quality of White Bread (Vliyanie Preparata 'Amilaza F' i Askorbinovoi Kisloty na Kachestvo Pshenichnogo Khleba),

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Report Date:

1970-10-23

Pagination or Media Count:

13.0

Abstract:

Effects of addition of amylase F and ascorbic acid to first and second grade wheat flour was studied. It was found that a combination of the two yielded the best results, while amylase F reduces rise time and speeds up fermentation. Author

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE