Turkish Journal of Agriculture and Forestry
Abstract
The present study consitst of two parts of research. In the first part, the effect of varying doses of ascorbic acid (AA-0, 75 and 125 ppm) and sodium stearoyl -2- lactylate (SSL-0, 0.5 %) used in frozen doughs on bread characteristics after 2 months storage period. In the second part the effect AA alone and AA+SSL after three cycles of freeze-thaw on proof time and bread char-acteristics was investigated. The results are presented below statisticaly (p
DOI
-
First Page
249
Last Page
256
Recommended Citation
KOCA, AHMET FAİK and ANIL, MÜNİR (1999) "The Effect of Ascorbic Acid and Sodium Stearoyl -2- Lactylate on Frozen Dough Stability," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 2, Article 13. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss2/13
