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Emulsifiers (SSL, GMS-90, DATEM, S-570, S-1170, S-1670, P-1670) with three concentrations (0·25%, 0·50%, 0·75%) and three flour types (soft red winter wheat flour with 9·7% protein, hard red winter wheat flour with 11·2% protein, and hard red spring wheat flour with 14·2% protein) were used to evaluate their effects on tanoor bread quality. For baking breads, an air impingement oven was used. The...
The purpose of this study was to investigate the effects of emulsifiers [sodium stearoyl-2-lactylate (SSL), glycerol mono stearate (GMS-90), di-acetyl tartaric acid esters of monoglycerides (DATEM), S-570, S-1170, S-1670, P-1670] on pita bread quality. Three flour types (soft wheat flour with 10.0% protein, hard red winter wheat flour with 11.6% protein, and hard red spring wheat flour with 14.4%...
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