Sponge‐and‐Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring Wheat
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4) , 1143-1148
- https://doi.org/10.1111/j.1365-2621.1982.tb07636.x
Abstract
The effects of fermentation time and bromate level with 0.15 and 1.0% sponge salt on the sponge‐and‐dough bread quality and physical dough properties of a Canadian red spring wheat sample (No. 1 CWRS‐13.5) have been studied. At the higher sponge salt level, fermentation requirements were substantially reduced for each bromate level. The higher sponge salt level also reduced oxidation requirements and gave bread of acceptable quality over a much wider range of fermentation times. Changes in sponge heights during fermentation and dough energy requirements during mixing and sheeting suggested that the higher sponge salt level increased gas retention properties.This publication has 1 reference indexed in Scilit:
- Slow creep of wheat flour doughsRheologica Acta, 1962