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Cereal Chem 58:101 - 105.  |  VIEW ARTICLE
Rheological Properties of Dough Made from Flour Exposed to Gaseous Ammonia.

M. Terada, J. Minami, and T. Yamamoto. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Dough made from flour treated with gaseous ammonia showed specific rheological properties similar to those of doughs made from heat-conditioned flour or from flour containing "Kansui," a mixture of alkali carbonates and phosphates, or oxidizing agents. The ammonia-treated dough showed an increased resistance to extension with decreased extensibility. Flour processed with gaseous ammonia offers the benefit of special dough quality without the problems associated with presently used additives.

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