Effect Of Fermentation Upon Dispersion Of Proteins Of Flour
Description
This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Effect Of Fermentation Upon Dispersion Of Proteins Of Flour
(Johnson and Bailey)
Hours fermented | pH | |
0 | 5. 95 | 15. 14 |
2 | ...... | 17. 70 |
4 | ...... | 20. 60 |
6 | 5. 49 | 31. 76 |
8 | 5. 12 | 77.22 |
10 | 4. 60 | 87. 42 |
12 | 4.26 | 89. 42 |
16 | 3. 92 | 92. 14 |
18.5 | 3. 86 | 93. 70 |
Hydrogen-ion Concentration (in Terms of pH) and Titratable Acidity of Bread Dough Suspensions (Bailey and Sherwood)
pH | Dough No. 1 titratable acidity | pH | Dough No. 2 titratable acidity | |
1. Fresh dough...... | 5. 76 | 1. 10 | 5. 75 | 1. 10 |
2. Fresh dough after 5 hours......... | 5. 24 | 3. 36 | 5. 18 | 3. 50 |
3. Baked bread...... | 5. 43 | ......... | 5. 38 | ............... |
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