DETERMINATION OF THE FEASIBILITY OF PRODUCING NON-STALING BREAD-LIKE PRODUCTS. Report No. 6 (Progress) for the Period March 15, 1959-May 15, 1959
Technical Report
·
OSTI ID:4169989
Fatty acids, including myristic, palmitic, and oleic acids, used in concentrations of 1% caused the bread stored for 4 days to be softer than untreated bread. Superimposing bacterial alpha-amylase also assisted in maintaining softer crumb. Fatty acids have little effect on the hot paste viscosity but do affect the cooling cycle viscosity. Modified starches have not proven satisfactory for use in bread production. Irradiation of the starch with gamma rays reduced the baking value. (auth)
- Research Organization:
- Kansas State Univ., Manhattan
- NSA Number:
- NSA-14-021836
- OSTI ID:
- 4169989
- Report Number(s):
- AD-232782
- Country of Publication:
- United States
- Language:
- English
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