Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E.

By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)

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The concentration of acids and ratio oflactic acid/acetic acid influence the organoleptic properties ofbread. Carbon dioxide produced by yeasts creates suitable anaerobic conditions for the growth oflactic acid bacteria and causes the dough proofing. g. , are formed during the sour fermentation; others, such as carbonyl compounds, during baking. The process of fermentation is controlled mainly by fermentation time and temperature. The optimum level of active microorganisms and the desired concentration of their metabolites are achieved by the proper setting offermentation time.

Sugden, D. (1991) Implications ofTkac and Timm wheat pre-process, the flour millers' view, Milling Flour Feed, 184(3), 32-38. Further reading Grains and Oi/seeds: Handling, Marketing, Processing. 2nd edn (1975) Canadian International Grains Institute, Winnipeg. World Grain. (1983-1991) Sosland Publishing Company, Kansas City, MO. 2 Rye flour, wholemeal breads and rye breads J. PRIHODA, J. HOLAS and J. 1 World rye production In comparison with other cereals, rye is produced in smaller quantities, and can be grown in regions with a cooler climate and on soils of lower fertility.

Ticha, J. and Ho1as, J. (1983) In Progress in Cereal Chemistry and Technology, ed. , Elsevier, Amsterdam. H. (1978) In Grains and Oilseeds -Handling, Marketing, Processing, CIGI, Winnipeg, p. 497. BROWN This chapter is written with the approach of a practical bakery technologist. It gives sound technical and practical reasons and explanations for changes that have taken place in breadmaking technology but does not explain the changes in scientific terms. Many such explanations will be contained in other chapters of this book.

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