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Short‐time Breadmaking Systems. A Continuous Mix System
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.tb07752.x
Subject(s) - food science , sugar , volume (thermodynamics) , chemistry , thermodynamics , physics
In a continuous mix system an oxidant system of azodicarbonamide (ADA, 15 ppm) and KBrO 3 (60 ppm) gave bread with good volume and excellent grain. However, the bread had a tendency to shrink (keyhole) and had a dull crust appearance. Formulation changes (increased sugar and nonfat dried milk) solved the dull crust problem. A response surface methodology study showed that bread with good volume and grain and a reasonable small amount of keyholing could be produced. The best conditions were 5% yeast and an oxidant system of 30 ppm ADA and 60 ppm of KBrO 3 .