Cereal Chem 51:758 - 763.  |  VIEW ARTICLE
Relaxation of Pressure in Dough.

H. Matsumoto, H. Ono, and T. Mita. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

The internal pressure of unyeasted dough was estimated with an automatic pressure recording system. The pressure decreased from an initial higher pressure to a lower final pressure. This relaxation of pressure was characterized by a linear relationship between time and the logarithm of the corrected pressure. The slope (k) of these straight lines toward the time axis was reproducible, and decreased in the order bromate, ascorbic acid, and iodate at 2 to 4 mg. % levels. With bromate, there was a progressive decrease in slope with reaction time from 0 to 3 hr., whereas with iodate, after an immediate decrease, there was little change with reaction time. Cysteine, on the other hand, increased the slope. From these observations, it is suggested that relaxation of pressure in an unyeasted dough is represented by a simple Maxwell model. Relaxation times calculated from the slope were 25 to 27 min. for control doughs, 30 to 176 min. for oxidized doughs containing bromate, iodate, or ascorbic acid, and 23 min. for reduced doughs containing cysteine. The method is compared with other relaxation tests.