Baking quality of flours and effect of oxidants
1988
Hwan, S.Y. (Kyunghee Univ., Seoul (Korea R.). Dept. of Food Technology)
The baking quality of the flours produced from Dark Northern Sprig (DNS), Hard Red Winter (HRW) and Australian Standard White (ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid (DHA) and potassium bromate (KBrO3) were added. The protein content of HRW was about 3 % higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and KBrO3 50ppm as oxidants to HRW and ASW, the farinogram's stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HRW was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93,72 and 75, respectively. The baking quality of HRW was improved by DHA and KBrO3 but not much in ASW
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