Cereal Chem 61:454 - 459. | VIEW
Effects of Fermentation Time, Inherent Flour Strength, and Salt Level on Extensigraph Properties of Full-Formula Remix-to-Peak Processed Doughs.
V. Casutt, K. R. Preston, and R. H. Kilborn. Copyright 1984 by the American Association of Cereal Chemists, Inc.
The effects of fermentation time and salt level on the extensigraph properties of five flours of varying inherent strength processed by the remix-to-peak baking procedure were determined. Increasing fermentation time from 0 to 285 min resulted in relatively linear decreases in extensigram length, maximum height, and area at all salt levels (0.5, 1.0, 2.0, and 3.0%) and for all flour types. Changes in extensigraph properties during fermentation were strongly influenced by flour type and salt level. Flours of higher inherent strength and higher levels of salt increased values for length, maximum height, and area at all fermentation times and reduced the rate of decrease in these properties during fermentation. Salt level and fermentation time had little effect on the ratio of length (extensibility) to maximum height (resistance) with the inherently strong flour types with good baking quality. In contrast, ratios for the inherently weak flour types of poorer baking quality were very sensitive to both salt level and fermentation time.