Studies of some improver effects at high
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S. Jelaca; N. J. H. Dodds
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Article
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1969
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John Wiley and Sons
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English
β 611 KB
A number of improvers which can be used successfully in fast breadmaking processes have a large rheological effect in tests at the normal dough-testing temperature of 30". The exception is potassium bromate which has only a small effect. By raising the dough temperature to 40" or 50", corresponding