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By Charles A. Stear (auth.)
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Extra info for Handbook of Breadmaking Technology
Example text
Physiological systems such as dough are characterized by the simultaneous interaction of catalysts and enzymes, and the movement of electrons, since a bridge is formed between the hydrogen ion donor and the acceptor. In a yeasted dough the yeast's own redox systems are likely to compete with the ascorbic acid oxidase system for available oxygen. Therefore, the reducing effect becomes more predominant at lower levels of ascorbic acid treatment. This balance between a reducing and an oxidation effect of ascorbic acid will depend on the availability and accessibility of suitable coupling systems acting as hydrogen acceptors from the ascorbic acid.
In this respect, the liquid phase shows the greatest variation. Depending on the rpm of the mixing elements and the mixing time, the liquid phase can range from 0% to 14%, and shows a maximum of9'5% to 14·0% in the case of doughs which have received insufficient mechanical work-input. With increasing mixing time the content of the dough liquid phase diminishes, and at an increasingly rapid rate as the rpm of the mixer is increased. As the mixer-rpm is increased from 50 to 200, a reduction in the percentage liquid phase from 3·4 to 10'1, based on dough weight, takes place.
Oxidation requirements are therefore greater to convert the SH groups to SS bonds needed for strength. Under-oxidized doughs tend to be weak, soft, sticky and extensible, making them difficult to machine and process. The finished loaves have reduced volume, weak crusts, uneven grain and texture, poor break and shred and loss of symmetry. Effects of dough additives 35 Over-oxidized doughs are tight, firm, bucky, and difficult to mould, tearing easily. They break on proofing owing to their inelasticity.