Cereal Chem 61:20 - 27.  |  VIEW ARTICLE
An Optimized, Straight-Dough, Bread-Making Method After 44 Years.

K. F. Finney. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

An analytical, optimized, straight-dough, experimental bread-making method was described by Finney and Barmore in 1939 and 1941 for the manifestation of loaf-volume and crumb-grain potentials and other functional properties. Its application to the evaluation of many varieties of wheat harvested from four to five crop years was later published by them. That test is as practical and useful today as it was when first described more than 43 years ago. In recent years, however, several modifications of the bread-making method have increased its versastility, simplified its formula, and increased its potential precision. For example, ascorbic acid, for the most part, effectively replaces potassium bromate; and because ascorbic acid is its own buffer against overoxidation, nonfat dry milk or defatted soy flour, such as Ardex 550, is no longer needed in the bread-making formula. The optimized bread-making method now includes formulas that either contain sugar or do not contain sugar. Optimized breads are made when fermentation times vary from 70 to 180 min, either with or without sugar in the formula. The method includes proofing to time only after the appropriate proof height has been established. Those relatively recent modifications are integrated into the optimized bread-making method.