Coated MCPa was patented in 1939 [51] and was developed as an alternative to SAPPs. SAPP is offered in different grades with different DRORs, which are much slower and generally more useful than the fast rates of MCP; however, as a pyrophosphate, it sometimes imparts an undesirable, astringent pyro taste to bakery products. MCPa does not give a pyro taste. Coated MCPa delays and slows the leavening
dough rate of reaction
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