On the Improvement of Freshness of Bread by Means of Starch Phosphates. Basing on previous studies six commercial distarch phosphates have been mixed up in pasted state during dough preparation. The baked wheat products have been investigated with respect to baking quality and bread freshness. Only two of the six distarch phosphates lead to a satisfactory baking result. The freshness of the breads, which have been manufactured with these samples, did not differ significantly from those breads, which have been manufactured by addition of fresh holding substances. Even with increased addition of water and thereby softer doughs no specific effect of the distarch phosphates could be oberserved. Especially the paste preparation proved to be not rational, because it doesn't agree with modern practices of bread production. Thus the use of distarch phosphates as fresh holding substance should not be taken into consideration neither on national nor international basis.
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