Effect of additives on dough development, gaseous release and bread making properties

Abstract

The study was carried out to investigate the effect of additives (lactic acid, fat and sodium chloride) and process variables (mixing duration and fermentation temperature) on dough development and gaseous release characteristics measured by Rheofermentometer F 2 and bread volume. H m (maximum dough height) was most significantly affected by mixing duration and sodium chloride whereas H m′ was most significantly affected by fermentation temperature and fat levels. Increased levels of fat (%) showed improving effects on dough development and bread volume, however fat addition did not counteract the adverse affects of over mixing and addition of lactic acid and sodium chloride at higher levels. The models computed had R 2 value ranged between 91.5–98.7%, indicating they are appropriate and can be a useful tool to predict the effect of addition of lactic acid. fat and sodium chloride and process variables mixing duration and fermentation temperature on dough development, gaseous release and bread volume.