Cereal Chem 60:124 - 126. | VIEW
Mixograph Studies. V. Effect of pH.
R. C. Hoseney and R. A. Brown. Copyright 1983 by the American Association of Cereal Chemists, Inc.
Decreasing the pH of flour-water dough gave mixograms with decreased mixing stability. Increasing the pH of flour-water dough gave mixograms with longer mixing times and greater mixing stability. Tenox (a mixture of butylated hydroxytoluene and butylated hydroxyanisole) did not reverse the effect of low pH, showing that the mechanism by which low pH affects mixing stability is different from that by which activated double-bond compounds affect mixing stability. Fumaric acid and potassium iodate effectively decreased mixing stability at pH 6.12, but not at higher or lower pHs. Thus, activated double-bond compounds are necessary only at a pH near that of flour-water (approximately pH 6.0). The effect of pH on the flour-water mixogram stability is reversible. The data are consistent with the theory that the thin- mixogram tail indicates a conformational change in the gluten proteins as a result of overmixing.