EFFECTS OF INDIVIDUAL OXIDANTS ON OVEN RISE AND BREAD PROPERTIES OF CANADIAN SHORT PROCESS BREAD

The effects of individual oxidants, including iodate, azodicarbonamide, ascorbic acid and bromate, on the oven rise and bread properties of Canadian short process bread have been studied using a straight grade Canadian red spring wheat flour. Addition of increasing levels of oxidant resulted in large increases in oven rise that corresponded closely with improvements in loaf volume and bread score. Over-oxidation resulted in a loss of oven rise and corresponding decreases in bread quality. At optimum levels, all oxidants were equally effective in promoting oven rise and improving loaf volume and bread score. Increased oven rise with increasing oxidation could be attributed to an increase in the time over which this process occurred. It is suggested that the increase in the time of oven rise associated with oxidation may, in addition to effects upon viscoelastic properties, be associated with an increase in the denaturation temperature of the gluten protein matrix supporting the gas cells. © 1992, Academic Press Limited. All rights reserved.