The Effects of Organic and Inorganic Acids on the Physical Properties of Dough

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概要

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• The effects of organic and inorganic acids on dough were studied with the farinograph and extensograph at a fixed pH. Organic acids such as formic, acetic, propionic, butyric, lactic and oxalic acid, significant1y increased the consistency when they were incorporated in dough at a fixed absorption and a pH of 4.2 with the farinograph mixer. Inorganic acids such as hydrochloric and sulfuric, acid, and oxalic acid, however, showed similar farinogram which has second maximum peak. In the extensogram, doughs containing inorganic acid or oxalic acid indicated a higher resistance than the others at the pH of ca.4.8. The doughs of sulfuric and oxalic acid showed the shortest extensibility, while that of hydrochloric acid kept longer extensibility even at the lower pH. From these results, the effect of acid on the physical properties of dough is presumed to progress under the influence of dissociated anionic residue and undissociated acid molecule as well as the hydrogen ion.

• 公益社団法人日本生物工学会の論文
• 1967-06-25

著者

• Matsumoto Hiroshi

  Osaka Women's University

• Tanaka Kenji

  Osaka Women's University

• Furukawa Kazuyo

  Osaka Women's University

• Furukawa Kazuyo

  Osaka Women's University

関連論文

• The Effects of Organic and Inorganic Acids on the Physical Properties of Dough

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