Malt ingredients in baked goods

Cereal Foods World

Volumn 50, Issue 1, 2005, Pages 18-22

  Hansen, B ^a   Wasdovitch, B ^a  

^a Briess Malt and Ingredients Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BAKED GOODS; MALT FLOURS; MALT INGREDIENTS; STANDARD DIASTATIC MALT;

COLOR; DISTRIBUTION OF GOODS; DRYING; ENZYMES; FERMENTATION; FLAVORS; FOOD PRODUCTS; FUNCTIONS; WATER;

BAKERIES;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 13244249710     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (2)

1. Budde, A. D., Henson, C. A., Jones, B. L., and Peterson, D. M. Detecting corn syrup in barley malt extracts. Cereal Chem. 78:349, 2001.
2. FDA. Direct food substances affirmed as generally recognized as safe. Malt. 21 CFR 184.1443a. Code of Federal Regulations. U.S. Government Printing Office, Washington, DC, 2004.