effect of emulsifiers, sugar, shortening and soya flour on the staling of barbari flat bread

A standard method has been developed to bake barbari flat‐type bread. Instron was used to measure the hardness of the crumb of bread samples as a criterion of staling. Different combinations of emulsifiers, sugar, shortening and soya flour were added to the formula of barbari bread to find their eff...

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Veröffentlicht in:	Journal of the science of food and agriculture 1981-12, Vol.32 (12), p.1209-1212
Hauptverfasser:	Maleki, M, Vetter, J.L, Hoover, W.J
Format:	Artikel
Sprache:	eng
Schlagworte:	field crops food processing food storage
Online-Zugang:	Volltext
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