Effect of Reducing Agents and Baking Procedure on the Residual Bromate in Bread (The study of bromate residues in bread Part 1)
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چکیده
منابع مشابه
Effects of Reducing Agents and Baking Conditions on Potassium Bromate Residues in Bread
Potassium bromate is a well known dough conditioner that has been used for many years in breadmaking around the world. It is used to improve dough-handling properties, oven rise, texture, and loaf volume and to control bread properties affected by changes in wheat qualities between crop years. Potassium bromate is a slow-acting oxidizing agent. It reacts until the end of the make-up stage, mode...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2004
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.51.229