Bread Crumb Amylograph Studies . I . Effects of Storage Time , Shortening , Flour Lipids , and Surfactants '

@inproceedings{XU2005BreadCA,
  title={Bread Crumb Amylograph Studies . I . Effects of Storage Time , Shortening , Flour Lipids , and Surfactants '},
  author={A. XU and O. K. Chung and James P G Ponte},
  year={2005}
}
Cereal Chem. 69(5):495-501 Sodium stearoyl lactylate, sucrose monopalmitate, diacetyl tartaric acid the height of the plateau before the viscosity onset. The plateau was esters of monoand diglycerides, monoglycerides, and petroleum etherformed by progressive lowering of the initial viscosity, presumably caused extracted flour lipids were added to a bread formula at the 0.5% level by amylopectin retrogradation in bread crumb over the storage time. to make breads with and without shortening… CONTINUE READING

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