Optimal oxidant requirement of wheat-oat composite flours

✍ Scribed by Oomah, B. D. ;Lefkovitch, L. P.

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 651 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320602

✦ Synopsis

A series of experiments were used to study the combinations of oxidants (ascorbic acid and/or potassium bromate), water and oat flour in a composite maximizing loaf volume. Differences in yeast batches dominated the oxidative requirements of composite flours. Only oat flour significantly reduced loaf volume, whereas water tended to increase it. At 68-72 "/, moisture content, optimum loaf volume needed only potassium bromate without ascorbic acid, and oat flour had no effect on these oxidative requirements. At 64 p', moisturecontent, the oxidant requirement depended heavily on the level of oat flour in the composite. At 61.6% water level, there was a high tolerance of loaf volume to potassium bromate. Our observations indicate that loaf volume of 0-15 :d wheat-oat composites can be optimized by a suficiently high water level in the dough, coupled with controlling the oxidative action of yeast fermentation.