Abstract
ABSTRACTAn optimum formula for short‐time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short‐time bread at different temperatures. Baking the same flours by both short‐ and long‐time baking methods gave poor correlations between loaf volumes and oxidant requirements.
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