Accession Number : AD0719611

Title :   Influence of the Preparation 'Amylase F' and Ascorbic Acid on the Quality of White Bread (Vliyanie Preparata 'Amilaza F' i Askorbinovoi Kisloty na Kachestvo Pshenichnogo Khleba),

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s) : Lysyuk,F. A. ; Popadich,I. A. ; Luchkova,L. I.

Report Date : 23 OCT 1970

Pagination or Media Count : 13

Abstract : Effects of addition of amylase F and ascorbic acid to first and second grade wheat flour was studied. It was found that a combination of the two yielded the best results, while amylase F reduces rise time and speeds up fermentation. (Author)

Descriptors :   (*BREAD, PREPARATION), (*GLYCOSIDE HYDROLASES, BREAD), (*ASCORBIC ACID, BREAD), FERMENTATION, TIME, MOISTURE, WHEAT, FLOUR, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE