Dough fermentation properties as a function of physical and chemical changes
by Visireddy, Himabindu, M.S., OKLAHOMA STATE UNIVERSITY, 2011, 185 pages; 1500252

Abstract:

Fermentation properties of wheat dough are key factors in the production of yeasted bread products. The purpose of this study was to investigate the effect of physical and chemical changes of dough on fermentation properties and to find possible correlations of fermentation properties with visco-elastic, mixing and baking properties. Six commercial hard red winter wheat flour samples with different protein content and quality were used. The physical and chemical changes were achieved by modifying the surface tension, red-ox state and hydrogen and hydrophobic bonds by the addition of different levels of DATEM, ascorbic acid, dithiothreitol (DTT), and urea. The fermentation properties were measured with a Rheofermentometer.
 
AdviserPatricia Rayas-Duarte
SchoolOKLAHOMA STATE UNIVERSITY
SourceMAI/ 50-02, p. , Oct 2011
Source TypeThesis
SubjectsFood science
Publication Number1500252
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