Turkish Journal of Agriculture and Forestry
DOI
-
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
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
