Influence of calcium acetate on rye bread volume

Influence of calcium acetate on rye bread volume

Abstract The positive accepted savoury taste of rye bread is dependent on acetate concentration in the dough of such breads. In order to study how calcium acetate influences rye bread properties, the pH of rye doughs fortified with calcium acetate and the resulting volume of the breads were measured...

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Bibliographic Details
Main Authors:	Katharina FUCKERER, Julia TREUDE, Oliver HENSEL, Joachim Johannes SCHMITT
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:	Food Science and Technology
Subjects:	calcium acetate volume yeast gas formation
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005016102&lng=en&tlng=en

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