DETERMINATION OF THE FEASIBILITY OF PRODUCING NON-STALING BREAD-LIKE PRODUCTS
Abstract
The use of 1% fatty acid based on flour weight caused bread crumb to be 40% softer than the control at 72 hours of storage. The addition of a thermostable bacterial amylase (7 SKB units per pound) with fatty acids produced bread with 60% softer crumb than the control at the end of 72 hours of storage. Storage of bread for 15 or 30 days did not appear feasible. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Mar 15, 1960
- Accession Number
- AD0265002
Entities
People
- Donald Miller
- John A. Johnson
Organizations
- Kansas State University