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The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the banking industry

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dc.contributor.author Vorster SH en
dc.date.accessioned 2016-09-22T08:37:29Z
dc.date.available 2016-09-22T08:37:29Z
dc.date.created 1989 en
dc.date.submitted 1993 en
dc.identifier.uri http://hdl.handle.net/20.500.11892/35191
dc.description.abstract An investigation into the effect of oxidant, salt levels prooftimes and yeast levels on dough quality bread volume, crumb firmness, staling rate and cost-effectiveness of open-top standard white bread prepared according to the Australian no-time breadmaking process. Regardless of flour type, doughs prepared with oxidant in general obtained significantly higher values for proofheight, ovenspring and bread volume and significantly lower values for tolerance than those prepared without. Results showed that a weak flour (low in protein) requires a higher level (100 ppm) of oxidant than a strong flour. Using standard yeast level per flour type and constant prooftime, doughs prepared with high (2,2 per cent) salt levels showed signs of under-proofing, were less susceptible to collapse after final proofing and produced loaves with relatively low volumes. Thus cost-effective gains in the dry solid content and yield of doughs, induced by increasing the salt level may be offset by increases in the prooftime or yeast-level requirements. The cost-effectiveness of a bakery can successfully be increased by reducing prooftime by about 5,0 per cent for doughs containing low salt levels when made with either weak or strong flour. The findings of this study furthermore reveal serious shortcomings in the methodology of crumb firmness measurements via the Instron UTM. en
dc.language English en
dc.subject Home economics en
dc.subject Food and nutrition en
dc.title The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the banking industry en
dc.type Masters degree en
dc.description.degree M Home Econ en


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