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J. R. Parks, A. R. Handleman, J. C. Barnett, and F. H. Wright. Copyright 1960 by the American Association of Cereal Chemists, Inc. The reaction rate of a chemical leavening system in a specified biscuit dough is measured manometrically during mixing by a standardized procedure. Operations of the apparatus are electronically programed. Small pressure increases (resulting from evolution of leavening gas) are plotted as percent of total leavening against time, on a strip chart recorder. Flour differences, flour age, and the presence or absence of milk and shortening influenced test results. Differences in geometry of the closed system, stirring rate, and test temperature also significantly affected the test values. In the procedure employed with sodium acid pyrophosphate, the standard error of single determinations was 0.5; with anhydrous monocalcium phosphate, the standard errors were 0.7 and 1.2 for 2- and 10-minute measurements respectively. |
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