| Fermentation properties of wheat dough are key factors in the production of yeasted bread products. The purpose of this study was to investigate the effect of physical and chemical changes of dough on fermentation properties and to find possible correlations of fermentation properties with visco-elastic, mixing and baking properties. Six commercial hard red winter wheat flour samples with different protein content and quality were used. The physical and chemical changes were achieved by modifying the surface tension, red-ox state and hydrogen and hydrophobic bonds by the addition of different levels of DATEM, ascorbic acid, dithiothreitol (DTT), and urea. The fermentation properties were measured with a Rheofermentometer. |
