Abstract
AbstractThe effect of varying concentrations of sodium chloride (0 to 2.5%), pH (5.8 to 4.2) and KBrO3 (75 ppm) with and without addition of L‐cysteine ± HCI (25 to 75 ppm) on the baking of flours with high content of alphaamylase (108 to 540 SKB/100 g) was compared with a normal flour. Decreasing the pH of dough to 4.2 and increasing the salt concentration to 2.5% reduced the loaf volume and gluten recoveries considerably. Decreased pH also reduced the mixing tolerance of dough, which was counteracted 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 KBrO3 without sugar in the dough of higher alpha‐amylase flour produced a satisfactory loaf by eliminating bulk fermentation.
Published Version
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