Cereal Chem 44:300 - 307.  |  VIEW ARTICLE
Study of Gas Production and Retention in Doughs with a Modified Brabender Oven-Rise Recorder.

C. J. Marek and W. Bushuk. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

The Brabender Oven-Rise Recorder was adapted to study the changes in volume of dough during fermentation. The recorded curve gives an indication of gas-production and gas-retention capacity of the dough. The effects of yeast, malt, sugar, salt, potassium bromate, and potassium iodate concentrations, and variable mixing rates and times on fermentation, were studied. Increase in yeast concentrations increased gas-production and -retention capacity. Salt decreased production and retention. Malt had a slight negative effect on production but essentially no effect on retention. Sugar at low concentrations increased gas production, but decreased it at levels above 5%. Sugar had very little effect on gas retention. Potassium bromate and potassium iodate below 40 p.p.m. had no effect on rate of production but increased the amount of retention. Higher levels of iodate decreased the retention but had little effect on rate of production. Increasing mixing time and rate had no effect on the rate of production but increased the retention capacity. Gas production is independent of flour strength but retention increased with increasing strength.