Importance of additives in improving the quality of bakery products.

Srivastava, A. K. and Haridas Rao, P. (1997) Importance of additives in improving the quality of bakery products. Indian Miller, 28 (3). 15-19, 5 ref..

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Abstract

Use of additives in bakery products is based on safety, legality, technological effectiveness, cost effectiveness and ease of application. Additives are broadly classified as preservatives, antioxidants, food colorants, strengthener/crumb softeners, bleaching agents, oxidants, reductants, enzymes, humectants, non-nutritive sweeteners, fat replacers, gums or flavourings. Max. limits (PFA/BIS) for flour additives, bread improvers, rope and fungi inhibitors, dough conditioners and other additives are presented. The importance of the use of additives is stressed in order to bring the Indian bakery products industry to the level of advanced countries.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-ADDITIVES; BAKERY-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Aug 2021 11:14
Last Modified:	27 Aug 2021 11:14
URI:	http://ir.cftri.res.in/id/eprint/7765

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