Effect of Gaseous Acetic Acid on Dough Rheological and Breadmaking Properties

Abstract

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.

Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

“…24) Bread was made by the method of Seguchi et al 25) Kameria wheat flour (290 g), compressed yeast (8.7 g; Kaneka Co., Osaka, Japan), sugar (14.5 g), salt (NaCl, 2.9 g), and water (estimated from the farinograph at 500 BU) were mixed in a National SD-BT6 computercontrolled automatic bread mixer (Matsushita Electric Ind. Co., Osaka, Japan) with the 1st proof performed for 2 h 20 min at 30 C. The timing cycle was 15 min for the 1st mixing, 50 min of resting, 5 min for the 2nd mixing, and 70 min of fermentation.…”

Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

“…to Seguchi et al (1997). Baking absorption of flour was determined in a Farinograph with 300 g of flour (AACC International method _ 21, 2000).…”

Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment.

“…The flour (1.0 kg) was packed into a column (7 cm dia. : 41 cm height) and set as reported previously (Seguchi et al, 1997). Compressed air was introduced into the flour through the bottom of the column at 1.0 l/min.…”

“…Baking method (Seguchi et al, 1997) Baking absorption of each flour was determined in a farinograph with 300 g of flour (AACC method 54-21, 1995). Wheat flour (100%), compressed yeast (2.9%), sugar (5.0%), salt (1.0%), and water (estimated from farinograph at 500 BU) were mixed in a computer-controlled National Automatic Bread Maker (SD-BT6, Matsushita Electric Ind.…”

“…However, a desirable wheat for bread has not yet been obtained in Japan. Gaseous acetic acid treatment of wheat flour was reported by Seguchi et al (1997) to improve breadmaking properties. They reported that maximal breadmaking quality was obtained with 2-3 ml of gaseous acetic acid/kg wheat flour, and that the improvements were due to increased water binding capacity, viscosity of the tailings fraction in the flour, and activation of the physiological properties of baker's yeast resulting in increased generation of carbon dioxide gas.…”