Cereal Chem 56:407 - 412.  |  VIEW ARTICLE
The Effect of Oxidation and Intermediate Proof on Work Requirements for Optimum Short- Process Bread.

R. H. Kilborn and K. H. Tipples. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

The relative effects on bread quality of work input level, chemical oxidation, and intermediate proof were examined in a short baking process. Optimum bread was produced when dough containing appropriate levels of chemical oxidants, were mixed to maximum consistency at a sufficiently high intensity and were then given an intermediate proof between rounding and final molding. When Oxidants were not used, loaf volue was reduced and much higher work levels were required to produce satisfactory bread---two to six times the work required to achieve peak consistency, as judged by a mixing curve. The amount of work required depended on the extent to which the mixing action incorporated atmospheric oxygen and on the ratio of intermediate proof to final proof (in situations where there was a fixed time between mixing and baking). The minimum period of intermediate proof required to produce acceptable bread was markedly greater in the absence of added oxidants, and it decreased as work input was increased. Lack of a sufficient period of intermediate proof in a short baking system cannot be adequately compensated for by extending final proof.