A Study Of The Effect Of The Type Of Flour And Some Additives On The Ageing Of Bread

Denka Zlateva () and Grozdan Karadzhov
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Denka Zlateva: Varna University of Economics

Business & Management Compass, 2011, issue 1, 61-72

Abstract: The staling of bread is the cause of considerable economic losses both for the baking industry and for end consumers. That is why identifying possibilities for its deceleration is an issue of primary importance. The use of various additives in order to improve the quality and shef life is a widely used practice in bread - making. The conducted study showed that the bread made from wheat flour type 650 with the addition of ascorbic acid, malt flour and sunflower - seed oil remains fresh for longer periods of time in comparison with the bread made from flour type 700. It is also distinguished by greater elasticity and softness of the bread crumb throughout the entire period of storage, which is proof of the slower staling of the bread.

JEL-codes: Q18 (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:vrn:journl:y:2011:i:1:p:61-72

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