Efeito do ácido ascórbico em massa de pão na presença do ácido tânico = Effect of ascorbic acid in bread dough in the presence of tannic acid

Efeito do ácido ascórbico em massa de pão na presença do ácido tânico = Effect of ascorbic acid in bread dough in the presence of tannic acid

Pães de farinha de trigo com adição do agente oxidante ácido ascórbico foram elaborados, tentando-se encontrar a concentração de ácido tânico que melhor retivesse o ácido ascórbico, sem afetar significativamente as características reológicas e os principaisatributos sensoriais do pão. Os pães foram...

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Bibliographic Details
Main Authors:	Ana Leticia Gomes Saraiva, Cláudio Ernani Mendes da Silva, Edmar Clemente
Format:	Article
Language:	English
Published:	Universidade Estadual de Maringá 2010-07-01
Series:	Acta Scientiarum: Technology
Subjects:	ácido ascórbico ácido tânico massa de pão reologia de massas de pão oxidantes de massa de pão ascorbic acid tannic acid bread dough rheology of bread dough bread dough oxidizers
Online Access:	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/5290/5290

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