Cereal Chem 40:260 - 265.  |  VIEW ARTICLE

The Effect of Proofing and Baking on Concentrations of Organic Acids, Carbonyl Compounds, and Alcohols in Bread Doughs Prepared from Pre-ferments.

E. W. Cole, W. S. Hale, and J. W. Pence. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Bread doughs prepared from pre-ferments containing 7.0% yeast and 11.9% sucrose consistently contained greater quantities of organic acids, carbonyl compounds, and alcohol than those prepared from pre-ferments with 2.4% yeast and 3.2% sucrose. After pan proof and baking, the concentrations of acids and carbonyls in bread from the richer pre-ferment were about half again as large as from the lean pre-ferment. Significant increases in concentrations of acids and carbonyls occurred both during pan proof and baking. Alcohol increased substantially during pan proof, but most of it disappeared during-baking.