Influence of the Preparation 'Amylase F' and Ascorbic Acid on the Quality of White Bread (Vliyanie Preparata 'Amilaza F' i Askorbinovoi Kisloty na Kachestvo Pshenichnogo Khleba),
Abstract
Effects of addition of amylase F and ascorbic acid to first and second grade wheat flour was studied. It was found that a combination of the two yielded the best results, while amylase F reduces rise time and speeds up fermentation. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Oct 23, 1970
- Accession Number
- AD0719611
Entities
People
- F. A. Lysyuk
- I. A. Popadich
- L. I. Luchkova
Organizations
- United States Army Foreign Science and Technology Center