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Action of sodium metabisulphite on the properties of hard sweet biscuit dough
Author(s) -
Wade P.
Publication year - 1972
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.2740230309
Subject(s) - food science , sodium , chemistry , organic chemistry
A study has been made of the effect of level of treatment of hard sweet biscuit doughs with sodium metabisulphite (SMS) on dough consistency and some properties of the finished biscuits. The results obtained suggest that the elastic properties of this type of dough are associated with about 50% of the disulphide (SS) groups present in the flour proteins. The remaining SS groups contribute to the cohesion of the doughs. The reduced amount of energy input required during the formation of a dough sheet from doughs containing 225 p.p.m. SMS (flour weight basis) compared with that required for untreated doughs is shown to approximate to the bond energy of SS bonds broken by the action of the SMS.