Ascorbic acid conditions dough for yeast breads.: An article from: Food Processing
Book Details
Author(s)Fran LaBell
PublisherPutman Media, Inc.
ISBN / ASINB000925XLA
ISBN-13978B000925XL8
MarketplaceFrance 🇫🇷
Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 1993. The length of the article is 642 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Ascorbic acid can be used as an alternative to bromate in the conditioning of bread dough. The use of bromates has raised health concerns, and ascorbic acid has been used in Europe to partially replace bromate. Oxidized ascorbic acid helps to strengthen the dough's gluten network, making the dough rise with more volume and consistency. Different combinations of dough conditioners are required for each variety of baking process.
Citation Details
Title: Ascorbic acid conditions dough for yeast breads.
Author: Fran LaBell
Publication:Food Processing (Magazine/Journal)
Date: July 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n7 Page: p69(2)
Distributed by Thomson Gale
From the supplier: Ascorbic acid can be used as an alternative to bromate in the conditioning of bread dough. The use of bromates has raised health concerns, and ascorbic acid has been used in Europe to partially replace bromate. Oxidized ascorbic acid helps to strengthen the dough's gluten network, making the dough rise with more volume and consistency. Different combinations of dough conditioners are required for each variety of baking process.
Citation Details
Title: Ascorbic acid conditions dough for yeast breads.
Author: Fran LaBell
Publication:Food Processing (Magazine/Journal)
Date: July 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n7 Page: p69(2)
Distributed by Thomson Gale
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