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A possible effect of wheat dehydrogenases on the meaning of physical tests on unyeasted doughs
Author(s) -
Cawley R. W.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120805
Subject(s) - food science , extensibility , meaning (existential) , chemistry , fermentation , psychology , computer science , psychotherapist , operating system
Abstract When unyeasted doughs of pH about 6.1 are kept at 26°, there is a marked increase in extensibility and the doughs become ‘green’. It is postulated that this is due to the effect of dehydrogenases. The effects are much reduced by adjustment of the pH to 5.6 (that of fermenting dough). The importance of this effect in the study of the physical properties of unyeasted doughs is emphasized.