Studies on baking of high alpha-amylase flours: effect of pH, salt and L-cysteine . HCI in the dough
✍ Scribed by Harinder, K. ;Bains, G. S.
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 507 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
The erect of varying concentrations of sodium chloride (0 to 2.5 7 0 , pH (5.8 to 4.2) and KBrO, (75 ppm) with and without addition of L-cysteine . HCl(25 to 75 ppm) on the baking of flours with high content ofalphaamylase (108 to 540 SKBjlOO g) was compared with a normal flour. Decreasing the pH of dough to 4.2 and increasing the salt concentration to 2.5 "0 reduced the loaf volume and gluten recoveries considerably. Decreased pH also reduced the mixing tolerance ofdough, which wascounteracted by increased salt content of normal and high alpha-amylase flours. A combination of low pH, salt and L-cysteine HCI and 75 ppm of KBrO, without sugar in the dough of higher alpha-amylase flour produced a satisfactory loaf by eliminating bulk fermentation.