Cereal Chem. 74(2):129-134Breads baked from wheat flours (protein contents 14.1-16.5% at 14.0% mb) that were pretreated with 2-3 mL of gaseous acetic acid per kg of wheat flour, showed maximum bread height and specific volume (cm 3 /g). Flour-water suspension and the crumb pH values were gradually decreased with increased amounts of acetic acid. Gas generation and dough expansion tests with bread dough showed that the addition of the same amount of acetic acid, which achieved maximum specific volume, also showed the highest rate of gas generation and dough expansion.However, increasing acetic acid decreased these values. Scanning electron microscope (Cryo-SEM) observation showed that the bread dough made from the same acetic acid-treated flour indicated continuum and no cracks in the dough matrix. Evaluation of mixograms showed the decrease of mixing stability with increased acetic acid levels. Viscosity and water binding capacity of flour-water suspensions were sharply increased by the addition of acetic acid at pH 5.0-3.5.
Cereal Chem. 75(1):37-42Wheat flours were stored at room temperature (15-25°C), 40, 60, 80, and 100°C for various times. The baking performance of these flours was then evaluated in terms of the springiness of pancakes (recovery from crushing). Baking performance improved with increased storage time at each temperature. Brabender Amylograph tests of the flours indicated that the onset temperature in viscosity decreased with increased storage time at each temperature. When the flours were fractionated by acetic Publication no. C-1998-0105-06R.
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