LABORATORY BREAD TEST BAKING WITHOUT BROMATE

被引：0
|
作者：
LORENZ, KJ
MARTIN, DJ
STEWART, BG
机构：
来源：
FOOD AUSTRALIA | 1995年 / 47卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A laboratory bread test baking method using a bromate-free formulation was developed to predict the bread baking quality of advanced crossbreds from a wheat breeding program. Doughs were mixed in a GRL 200 mixer using the following formulation: flour 100%; salt 2%, fat 3%, compressed yeast 3%, ascorbic acid 100 ppm and water variable. Water absorption and mixing time for a particular flour were based on Farinograph measurements.
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页码：66 / 70
页数：5
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