Influence of calcium acetate on rye bread volume

AUTOR(ES)

FUCKERER, Katharina, TREUDE, Julia, HENSEL, Oliver, SCHMITT, Joachim Johannes

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

07/07/2016

RESUMO

Abstract The positive accepted savoury taste of rye bread is dependent on acetate concentration in the dough of such breads. In order to study how calcium acetate influences rye bread properties, the pH of rye doughs fortified with calcium acetate and the resulting volume of the breads were measured. Furthermore, CO2 formation of yeast with added calcium acetate and yeast with different pH levels (4, 7, 9) were measured. Thereby, it was determined that the addition of calcium acetate increased the pH of dough from 4.42 to 5.29 and significantly reduced the volume of the breads from 1235.19 mL to 885.52 mL. It could be proven that bread volume was affected by a 30.9% lower CO2 amount production of yeast, although bread volume was not affected by changing pH levels. Due to reduced bread volume, high concentrations of calcium acetate additions are not recommended for improving rye bread taste.

Documentos Relacionados

• Influence of fermentation time on characteristics of sourdough bread
• Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.
• Effects of medium acetate on cellular volume in rabbit renal cortical slices.
• Influence of indomethacin on extracellular calcium homeostasis.
• Influence of a protein concentrate used as a fat substitute on the quality of cheese bread