ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb00970.x
