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Effect of Gaseous Acetic Acid Treatment on Breadmaking Properties of Flour
Author(s) -
Hayashi Machiko,
Seguchi Masaharu
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.6.898
Subject(s) - acetic acid , chemistry , wheat flour , food science , wheat bread , organic chemistry
ABSTRACT Eleven different wheat flours of varying protein content were treated with gaseous acetic acid. Each wheat flour exhibited maximum breadmaking properties (bread height and specific volume) at different levels of gaseous acetic acid treatment. There was a relationship ( r = +0.7384) between the level of gaseous acetic acid treatment required for maximum breadmaking properties and the protein content of the wheat flour. Wheat flours with higher protein contents were more resistant to the decrease in pH value due to acetic acid treatment.