ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
pH measured on a 10% slurry may overestimate values on canned biscuit doughs because of carbon dioxide evolution during slurry preparation. Therefore, a pH method using a surface pH electrode was developed and used to measure pH of biscuits in sealed cans and after opening. pH increased upon opening and continued to increase gradually for 5 min. The slurry method overestimated true dough pH and did not show pH change with time. pH of yeast-leavened bread dough measured by the slurry method was also higher than that by the surface method. The surface pH electrode is a reliable, accurate method of pH determination in leavened doughs.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb08196.x
