Antioxidants and shelf life of whole wheat bread
Abstract
Industrially produced bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of whole wheat bread with α-tocopherol or commercially used rosemary extracts for production of bread loaves with higher oxidative stability and hence better overall sensory quality. Bread...
Paper Details
Title
Antioxidants and shelf life of whole wheat bread
Published Date
May 1, 2011
Journal
Volume
53
Issue
3
Pages
291 - 297
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