https://www.selleckchem.com/products/gdc-0068.html
Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g-1, flour basis, f.b.) on technological characteristics and preservation of clean label pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g-1 of phosp
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