A method for improving the keeping quality of bread
作者:
R. S. Alcock,
J. King,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1950)
卷期:
Volume 1,
issue 1
页码: 14-17
ISSN:0022-5142
年代: 1950
DOI:10.1002/jsfa.2740010107
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractA method was developed during World War II for special military needs, to delay the usual manifestations of staleness brought about by the storage of the plain type of bread used by the British Army. The active ingredient employed was a mixture of paraffin wax and bees‐wax added to wheat flour to make a fine powder, which was incorporated into the main body of the flour before making the dough. No quantitative physical measurements which might correspond to the sensations of staleness could be made, but the rate of loss of moisture per unit made with this mixture usually kept in fairly good condition for periods up to 14 day
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