Influence of calcium acetate on rye bread volume
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300401 |
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. |
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Food Science and Technology (Campinas) |
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Influence of calcium acetate on rye bread volumecalcium acetatevolumeyeastgas formationAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300401Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.03315info:eu-repo/semantics/openAccessFUCKERER,KatharinaTREUDE,JuliaHENSEL,OliverSCHMITT,Joachim Johanneseng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300401Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of calcium acetate on rye bread volume |
title |
Influence of calcium acetate on rye bread volume |
spellingShingle |
Influence of calcium acetate on rye bread volume FUCKERER,Katharina calcium acetate volume yeast gas formation |
title_short |
Influence of calcium acetate on rye bread volume |
title_full |
Influence of calcium acetate on rye bread volume |
title_fullStr |
Influence of calcium acetate on rye bread volume |
title_full_unstemmed |
Influence of calcium acetate on rye bread volume |
title_sort |
Influence of calcium acetate on rye bread volume |
author |
FUCKERER,Katharina |
author_facet |
FUCKERER,Katharina TREUDE,Julia HENSEL,Oliver SCHMITT,Joachim Johannes |
author_role |
author |
author2 |
TREUDE,Julia HENSEL,Oliver SCHMITT,Joachim Johannes |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
FUCKERER,Katharina TREUDE,Julia HENSEL,Oliver SCHMITT,Joachim Johannes |
dc.subject.por.fl_str_mv |
calcium acetate volume yeast gas formation |
topic |
calcium acetate volume yeast gas formation |
description |
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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300401 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300401 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.03315 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.3 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320790208512 |