Effect of combination of improvers on firmness of bread from few Punjab wheat varieties during storage

被引：0
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作者：
Sidhu, Jaipal Singh [1 ]
Singh, Gurbinder [1 ]
Bawa, A.S. [1 ]
机构：
[1] 165 Willow Park Drive, Brampton, Toronto, Ont., L6R 2N1, Canada
来源：
Journal of Food Science and Technology | 2002年 / 39卷 / 02期
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摘要：
Effect of combination of improvers (potassium bromate and ascorbic acid) at 5 : 50, 10 : 100, 15 : 150 and 20 : 200 ppm respectively during storage (0, 24, 48, 72, 96 h) on firmness of bread from Punjab wheat varieties 'WH 542', 'PBW 343' and 'PBW 138' was investigated. Combination of improvers increased firmness of bread made from all the varieties. Firmness values increased as storage period increased. Three-factor interaction among combination of improvers, varieties and storage indicated that these factors were dependent on each other.
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页码：158 / 160
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