Premium
RHEOLOGICAL CHANGES IN CRACKER SPONGES DURING the FIRST FIVE HOURS of FERMENTATION 1
Author(s) -
WU J. Y.,
HOSENEY R. C.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00122.x
Subject(s) - fermentation , chemistry , rheology , food science , lactic acid , gluten , slurry , starch , sponge , bacteria , biology , materials science , botany , composite material , genetics
Reconstitution and interchange studies of gluten, starch, and water soluble fractions from no‐ and 5‐h fermentation sponges showed that gluten was altered and was responsible for the early rheological changes in cracker sponges. It was also shown that breaking of disulfide bonds was responsible for those changes. the “slurry” or inoculum was found to have the greatest effect on rheological properties. Chemical agents, such as sodium bisulfite, cysteine, and glutathione, were effective in reducing the resistance‐to‐extension of cracker sponges at higher pH levels. However, those effects were eliminated by the lactic acid produced in the sponge during fermentation. Therefore, the changes in rheology occurring early in fermentation do not appear to be important in cracker baking.