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Short‐Time Breadmaking Systems. Effect on Oxidation
Author(s) -
MANINGAT J. I.,
WU J.Y.,
HOSENEY R.C.,
PONTE J.G.
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.tb07751.x
Subject(s) - potassium bromate , yeast , ascorbic acid , fermentation , chemistry , food science , bromate , volume (thermodynamics) , potassium , biochemistry , organic chemistry , catalysis , ion , physics , quantum mechanics
A spread test was used to study the effects of fermentation time and various agents on dough. Short fermentation times (15–30 min) greatly improved spread ratio. Yeast also improved spread ratio, particularly in combination with time. A combination of 60 ppm KBrO 3 and 100 ppm ascorbic acid was the most effective oxidant system. There was an obvious interaction between yeast and oxidants. Loaf volume was not affected by the timing of addition of yeast or ascorbic acid to dough. Potassium bromate was more effective when added at the premix. A 60 min rest between premix and remix consistently gave higher loaf volume when yeast was added, but not when both yeast and oxidants were present.