Influence of Dough and Proofer Temperatures and Yeast Concentration on Australian Bread Proofing Times and Properties

Cereal Foods World

Volumn 41, Issue 3, 1996, Pages 127-133

  Walker, C E ^a,b   Quail, K J ^a   McMaster, G J ^a  

^a Bread Research Institute of Australia   (Australia)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041374839     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Collins, T. H. The Chorleywood bread process: Past and present. Proceedings of the 42nd Royal Australian Chemical Institute Cereal Chemistry Conference, 1992.
2. Collins, T. H. Breadmaking processes. In: The Master Bakers Book of Breadmaking. J. Brown, Ed. Turret-Wheatland, Rickmansworth, UK. pp. 1-46, 1982.
3. Finney, P. L., Magoffin, C. D., Hoseney, R. C., and Finney, K. F. Short-time baking systems. I Interdependence of yeast concentration, fermentation time, proof time, and oxidation requirement. Cereal Chem. 53:126, 1976.
4. Siffering, K., and Bruinsma, B. L. Effects of proof temperatures on the quality of pan bread. Cereal Chem. 70:351, 1993.
5. Zanoni, B., Pierucci, S., and Peri, C. Study of the bread baking process - II Mathematical Modelling. J. Food Engr. 23:3321, 1994.
6. AACC Method 74-09, Bread firmness by the Universal Testing Machine. Approved Methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.
7. Walker, C. E., and Parkhurst, A. M. Response surface analysis of bake-lab data with a personal computer. Cereal Foods World 29:662, 1984.
8. Collins, T., FMBRA, personal communication, 1994.