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EFFECT OF VARIOUS MAGNESIUM SOURCES ON BREADMAKING CHARACTERISTICS OF WHEAT FLOUR
Author(s) -
RANHOTRA G. S,
LOEWE R. J.,
LEHMANN T. A.,
HEPBURN F. N.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00760_41_4.x
Subject(s) - magnesium , chemistry , magnesium acetate , food science , flavor , acetic acid , chloride , biochemistry , organic chemistry
A number of organic (lactate, acetate and citrate) and inorganic (chloride, phosphate, oxide, carbonate, sulfate and hydroxide) magnesium sources, but oxide in particular, were tested for their effect on the quality of bread made by sponge‐dough, no‐time dough and continuous mix procedures. When added at the level of 44.1 mg of magnesium per 100g flour, magnesium‐rich sources (oxide, hydroxide and carbonate), but not the others, raised bread pH appreciably and adversely affected loaf volume and general quality including the flavor. Further studies, using sponge‐dough procedure and magnesium oxide, revealed that adding magnesium to the dough instead of the sponge or using flour prefortified with magnesium, greatly improved loaf volume and overall quality; such an improvement also occurred when pH elevation, due to magnesium added to the sponge, was prevented by acetic acid added to the sponge or the dough.