Ascorbic Acid Influence on Dough’s Behaviour

Authors:
Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru, Camelia Arghire.
Abstract:
Technological activity of ascorbic acid is representing by its influence on dough’s behaviour. In this paper we will present the effect of this acid (in different doses) on the maximum pressure and on dough behaviour. We have made these determinations with Chopin Consistograph and Alveograph.
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2024 Journal of Agroalimentary Processes and Technologies