Cereal Chem 54:760 - 769.  |  VIEW ARTICLE
Short-Time Baking Systems. II. A 70-Min Sugar-Free Formula for Conventional and High- Protein Breads.

C. D. Magoffin, P. L. Finney, and K. F. Finney. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Bread of high volume and lacy, well-structured crumb grain was made with a sugar-free formula (no added sugar), a 70 min fermentation time, and a straight-dough-batch procedure. With no sugar in the formula, a lag phase occurred in gas production. Lag time varied with source and potency (batch) of yeast. Lag-time differences within and between yeasts were qualized in terms of end-product by proofing to height. When fermentation time was decreased for 180 to 70 min, the requirement for malt decreased 50%, and f or KBrO3 it increased 200%. When nonfat dry milk was omitted from the formula, KBrO3 requirement was reduced 50%. Adding 50 to 100 ppm ascorbic acid decreased KBrO3 requirement by two-thirds. A low level of KBrO3 in combination with a relatively high level (excess) of ascorbic acid effectively optimized loaf volume and crumb grain of bread. In the 70-min sugar-free formula, 84 g of wheat flour carried 16 g of high-protein supplements of high biological value and produced bread that had good volume and crumb grain and about 50% more protein than that made with wheat flour alone. Sucrose palmitate, shortening, sodium stearoyl-2-lactylate (SSL), and a combination of shortening and SSL were compared in the bread formula.