Skip to main content
SpringerLink
Log in

Cereals and Cereal Products

  • Chapter
Food Industries Manual

  • 893 Accesses

Abstract

A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Further Reading

  • UK Bread and Flour Regulations S.I. (1984) Regulations governing composition, labelling and descriptions of bread and flour, HMSO, London.

    Google Scholar 

  • Brown, J. (1982) The Master Baker's Book of Breadmaking, Turret Press, London.

    Google Scholar 

  • Cotton, R.T. (1963) Insect Pests of Stored Grain and Grain Products, Burgess Publishing Company, Minneapolis.

    Google Scholar 

  • Chamberlain, N., Collins, T.H. and Elton, G.A.H. (1965) The Chorleywood breadmaking process. Cereal Sci. Today, 10 (8) 412.

    Google Scholar 

  • Englyst, H., Wiggins, H.S. and Cummings, J.H. (1982) Determination of the non-starch polysaccharides in plant food by gasliquid chromatography of constituent sugars as aditol acetates. Analyst, 107, 307.

    Article  CAS  Google Scholar 

  • Hagberg, S. (1961) Note on a simplified rapid method for determining alpha-amylase activity. Cereal Chem., 38, 202.

    CAS  Google Scholar 

  • Kent-Jones D.W. and Amos, A.J. (1967) Modern Cereal Chemistry 6th edn. Food Trade Press, Orpington.

    Google Scholar 

  • Lauer, O. (1966) Grain Size Measurement of Commercial Powders, Alpine AG, Ausburg.

    Google Scholar 

  • National Association of Master Bakers (1982) The Master Baker's Book of Breadmaking, Turret Press, London.

    Google Scholar 

  • Vahey, L. (1962) Rye Milling. Milling, 118, 322.

    Google Scholar 

  • Williams, P. (1970) Particle Size analysis of flour with the Coveter Counter. Cereal Sci. Today, 15, 4.

    Google Scholar 

Download references

Authors
  1. D. J. Wallington
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Micron Laboratories, Luton, UK

    M. D. Ranken  & R. C. Kill  & 

Rights and permissions

Reprints and permissions

Copyright information

© 1993 Springer Science+Business Media New York

About this chapter

Cite this chapter

Wallington, D.J. (1993). Cereals and Cereal Products. In: Ranken, M.D., Kill, R.C. (eds) Food Industries Manual. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2099-3_5

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2099-3_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5873-2

  • Online ISBN: 978-1-4615-2099-3

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation