18.13 Flour Treatment for Specific Applications（18.13面粉治疗特定的应用程序）.pdfVIP

18.13 Flour Treatment for Specific Applications and thus on the wheat, but it may also thrive mesentericus in the dough, for instance with on flour residues on the walls of the bakery or sour dough or edible acids. Antimicrobial on the equipment. When it finds its way into substances such as acetic or propionic acid the dough it survives baking and destroys the and their salts (acetates and propionates) are crumb during storage of the bread. Warm, also very effective in suppressing the growth damp conditions promote the development of of the organisms. Their effect is improved at the micro-organisms, so its appearance is lower pH values, i.e. in the presence of other more frequent in summer. acidifying agents. Since they affect taste and The dough shows normal baking properties yeast growth, their dosage should be limited and the fresh bread has a normal appearance. to a required minimum. The lack of volume But within a short time a fruity flavour develops yield caused by the antimicrobial agents can in the bread, turns into sweet smell and finally be compensated for by increased yeast levels becomes disgusting. Meanwhile, degradation and with flour additives such as enzymes or of the bread crumb takes place, along with a emulsifiers. yellowish-brownish discoloration. When the bread is broken, thin slimy strands are formed 18.13 Flour Treatment for (Fig. 158).