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Cereal Chem 38:369 - 373.  |  VIEW ARTICLE

Effect of Bleaching on Flour as Measured by Structural Relaxation of Dough.

E. J. Jaska. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

Differences in structural relaxation of a hard red spring wheat flour dough were measurable when bleached with 3.3 and 5.5 p.p.m. of chlorine dioxide in the presence of 200 p.p.m. benzoyl peroxide. The increase of the relaxation hyperbola semiaxis constant caused by increased chlorine dioxide concentration and measured at a 3-hour reaction time was approximately constant for doughs mixed in air for 2.5 minutes and 10 minutes. The increase of the semiaxis constant caused by the farinograph mixing time difference of 2.5 minutes and 10 minutes was also approximately constant at different concentrations of chlorine dioxide. The combination of higher chlorine dioxide level and longer mixing time in air caused a larger increase in the asymptotic load than was expected by considering bleaching and mixing separately.

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