Cereal Chem 67:588-594   |  VIEW ARTICLE

High Alpha-Amylase Flours: Effect of pH, Acid, and Salt on the Rheological Properties of Dough.

K. Harinder and G. S. Bains. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

When salt content in two doughs (pH 5.8), a control and one with 108 SKB units per 100 g of flour, was increased from 0.0 to 2.5%, the dough development times increased by 35.0 and 33.3%, respectively, whereas dough development time of a dough with 540 SKB units per 100 g of flour was negligibly affected. The pH 4.2 dough of the control flour with and without salt and L-cysteine HCl (25 ppm) + KBrO3 (75 ppm) showed negligible relaxation compared with those of the higher alpah-amylase flours. A highly significant correlation coefficient between the ratio figure and asymptotic load values, r = 0.96 (r2 = 0.92), indicated that the two parameters were highly interrelated and measured the flow behavior of dough. On decreasing the pH of dough with 540 SKB units per 100 g of flour containing 1.5% salt from 5.8 to pH 5.0, the ratio figure and asymptotic load values were found to increase from 1.9 to 3.7 and from 240 to 423 g, respectively.