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By Stanley P. Cauvain (auth.), Stanley P. Cauvain, Linda S. Young (eds.)
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Two other gases are available in significant quantities within the dough as a result of mixing, oxygen and nitrogen, both of which are derived from any quantities of air trapped within the dough matrix as it forms. In the case of oxygen, its residence time within the dough is relatively short since it is quickly used up by the yeast cells within the dough (Chamberlain, 1979). Indeed so successful is yeast at scavenging oxygen that in some breadmaking processes no oxygen remains in the dough by the end of the mixing cycle.
Olsson and M. Rygol), Industrial Research Ltd, New Zealand, pp. 125-32. Kulp, K. J. Lorenz and K. Kulp), Marcel Dekker, New York, pp. 639-82. Ministry of Agriculture, Fisheries and Food (1996) Household Consumption and Expenditure 1995, Annual Report of the National Food Survey Committee, HMSO, London. H. (undated) Munsell System of Colour Notation, Macbeth, Baltimore, USA. S. L. Lorenz and K. Kulp), Marcel Dekker, New York, pp. 845-62. D. C. (1995) Development of an objective crumb-grain measurement.
BREAD - THE PRODUCT 13 the product 'norm'. Any quality assessment of this character can be carried out by comparing the product with a standard illustration of the accepted product norm. Often the contrast between the darker crust and lighter areas which expand later in baking are seen as desirable quality attributes. This particular aspect is best seen with baguette and other cut and crusty breads. g. 'flying' tops or 'capping' in pan breads). With pan breads, oven spring can be calculated directly by measuring dough piece height before entering the oven and loaf height after leaving the oven.