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Effect of reducing agents on the absorption - dough mobility relationship

โœ Scribed by Kaur, M. ;Bains, G. S.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
456 KB
Volume
26
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Abstract

The plots of absorption vs mobility of doughs having different levels of Lโ€cysteine HCl (20 to 80 ppm), NaHSO~3~ (10 to 20 ppm) and potassium metabisulphite (10 to 20 ppm) were linear but overlapped when the mobilities were computed from peak consistencies. Those based on consistencies, 5 and 10 min from the peaks, were clearly affected by the level of the reducing agents. In those cases also there was a linear relationship between absorption and mobility. The amount of bound water was found to decrease as mixing was continued after the peak consistency which simulated the effect of increased water absorption in doughs.

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