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Effects of Dough Materials on Flavor Formation in Baked Cookies

✍ Scribed by SUKIE NISHIBORI; SHUNRO KAWAKISHI

Book ID
108816764
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
513 KB
Volume
55
Category
Article
ISSN
0022-1147

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The erect of varying concentrations of sodium chloride (0 to 2.5 7 0 , pH (5.8 to 4.2) and KBrO, (75 ppm) with and without addition of L-cysteine . HCl(25 to 75 ppm) on the baking of flours with high content ofalphaamylase (108 to 540 SKBjlOO g) was compared with a normal flour. Decreasing the pH of