Premium
Short‐time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality
Author(s) -
WU J. Y.,
MANINGAT J. I.,
JR J. G. PONTE,
HOSENEY R. C.
Publication year - 1988
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.1365-2621.1988.tb07750.x
Subject(s) - food science , sugar , chemistry , volume (thermodynamics) , fermentation , ascorbic acid , wheat flour , yeast , steamed bread , biochemistry , thermodynamics , physics
An optimum formula for short‐time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO 3 ), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short‐time bread at different temperatures. Baking the same flours by both short‐ and long‐time baking methods gave poor correlations between loaf volumes and oxidant requirements.