Premium
Methods for the production of acceptable bread from storage‐deteriorated flours
Author(s) -
CHAMBERLAIN N.,
COLLINS T. H.,
FISHER N.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00970.x
Subject(s) - food science , whole milk , volume (thermodynamics) , skimmed milk , gluten , mathematics , chemistry , quantum mechanics , physics
Summary Three practical means of overcoming the problem of the production of acceptable bread from storage‐deteriorated flour have been devised. These comprise (1) the use of extra fat in breadmaking, (2) the use of extra yeast to increase proof volume at constant time, and (3) extending proof‐time. The first two of these methods are acceptable for use commercially and have been tested successfully in commercial as well as laboratory scale trials. The third method may be difficult to apply in automatic plant bakeries. Additives which were ineffective included gluten, soya, skimmed milk powder, and glyceryl monostearate. Other changes proving ineffectual included increased dough temperature, increased oxidant level and variations in dough water levels.