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BAKED PRODUCTS: DOUGHS

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REPRINTS, COPIES

Addo, K., D.R. Coahran and Y. Pomeranz. 1990. A new parameter related to loaf volume based on the first derivative of the alveograph curve. Cereal Chemistry 67: 64-69.

Allenson, A. 1982, October. Refrigerated doughs. Bakers Digest :22-24.

Conclusions Today, the term "refrigerated dough" enjoys a special place in the consumer's mind due to its unique combination of relaiability, convenience and freshness. Because of this, refrigerated dough products find increasing appreciation among both retail consumers and the food service industry.

Alpeter, F., V. Vasil, V. Srivastava, and I.K. Vasil. 1996. Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into wheat. Nture 14: 155-1159.

Ammar, K. 1990. Nature of the inheritance of gluten strength and carotenoid pigment content in Winter by Spring Durum wheat crosses. M.Sc. Thesis, Oregon State University (Corvallis)

Anderson, O.D. and F.C. Greene. 1989. The characterization and comparative analysis of high molecular weight glutenin genes from genomes A and B of hexaploid wheat. Theor. Appl. Genet. 77: 689-700.

Anderson, O.D., F.C. Greene, F.C. Yip, N.G. Halford, P.R. Shewry, and J.M. Malpica-Romero. 1989. Nucleotide sequences of the two high molecular weight glutenin genes from the D genome of a hexaploid wheat, Triticum aestivum L. cv Cheyenne. Nuc. Acid Res. 17: 461-462.

Andrews, J.G., R.L. Hay, J.H. Skerritt, and K.H. Sutton. 1994. HPLC and immunoassay-based glutenin subunit analysis: screening for dough properties in wheats grown under different environmental conditions. Journal Cereal Science 20: 203-215.

Anonymous. 1914. Quick methods of mixing dough. Journal Home Economics 6: 179.

Aranyi, C.; Hawrylewicz, E. J. 1968. A Note On Scanning Electron Microscopy Of Flours And Doughs. Cereal Chemistry 45:500

Scanning Electron Microscopy, Flour, Dough

Asp, E.H., L. T. Midness. 1983. Measuring alpha-amylase activity in yeast dough and bread. Cereal Foods World 28(12): 725.

Atkin, L.; Schultz, A. S.; Frey, C. N. 1945. Influence Of Dough Constituents On Fermentation. Cereal Chemistry 22:321

Fermentation, Dough

Atwell, B. 1994, September. Have I got a deal for you! Cereal Foods World : 672.

Autran, J.C. 1981. Recent data on the biochemical basis of durum wheat quality. p. 257-273. IN G. Charalambous and G. Inglett (ed.) The Quality of Foods and Beverages, Chemistry and Technology. Vol. 1. Academic Press, New York.

Autran, J.C. and G. Galtiero. 1989. Association between electrophoretic composition of protein, quality characteristics, and agronomic attributes of durum wheat. II. Protein-quality associations. Journal Cereal Science 9: 195: 215.

Bailey, C.H. 1941. A translation of Becarri's lecture "Concerning Grain" (1728). Cereal Chemistry 18: 555-561.

Bailey, C.H. 1944. The Constituents of wheat and wheat products. Reinhold, New York.

Baker, J.C. and M.D. Mize. 1941. the origin of the gas cell in bread dough. Cereal Chemistry 18: 19-34.

Baker, J.C. and M.D. Mize. 1946. Gas occlusion during dough mixing. Cereal Chemistry 23: 39-51.

Baker, J.C. 1939July. A method and apparatus for testing doughs. Cereal Chemistry 16: 513.

Baker, R.J. and A.B. Campbell. 1971. Evaluation of screening tests for quality of bread wheat. Canadian J. Plant Science 51: 449-455.

Baker, R.J., K.H. Tipples, and A.B. Campbell. 1971. Heritabilities of and correlations among quality traints in wheat. Can. J. Plant Science 51: 441-448.

Bakhshi, A.K. and G.S. Bains. 1987. Study of the physico-chemical, rheological, baking Brennand, C. P.; Heinz, D. E. 1970. Effects Of Ph And Temperature On Volatile Constituents Of Cardamom. Journal of Food Science 35:533

Cardamon, Pinene, Semolina, Dough, Mix, Sabinene, Myrcene, Limonene, Cineol, Paracymene, Linalool, Nerol, Nerolidol, Trans-Sabinene Hydrate, Terpineol, Linalyl Acetate

Bushuk, W. and V.K. Mehrotra. 1977. Studies of water binding by differential thermal analysis. I. Dough studies using the boiling mode. Cereal Chemistry 52(2): 311-320.
ABSTRACTWater binding in dough was studied using the boiling mode of differential thermal analysis (DTA). The results showed that water binding in dough depends on the mixing strength of the flour (i.e., wheat cultivar); stronger mixing flours bind water more strongly than weaker mixing flours. An increase in the water absorption of dough produced a curvilinear increase in water binding as measured by DTA. The binding energy decreased with increase in protein content of flour and increased linearly with increasing starch damage and water-soluble pentosan content. During dough-mixing water binding increased to a maximum and then decreased at about the same rate as farinograph consistency for the two stronger cultivars. For the weak cultivar investigated, the binding energy-mixing time curve was anomalous. Addition of sodium chloride, N-ethylmaleimide, cysteine, and potassium iodate decreased the energy of water binding, but ascorbic acid increased water binding.

Objectives/Purposes: reports on the binding of water in dough obtained with differential thermal analysis.

Bushuk, W. 1984. Functionality of wheat proteins in dough. Cereal Foods World 29(2): 162.

Bushuk, W. 1985. Flour proteins structure and functionality in dough and bread. Cereal Foods World 30(7): 447.

Casutt, V., K.R. Preston, and R.H. Kilborn. 1984. Effects of fermentation time, inherent flour strength, and salt level on extensigraph properties of full-formula remix-to-peak processed doughs. Cereal Chemistry 61(5): 459-454.

Chung, O.K. 1986March. Lipid-protein interactions in wheat flour, dough, gluten, and protein fractions. Cereal Foods World 31(3): 242.

Cole, E. W.; Mecham, D. K. 1960. A Note On The Effect Of Various Temperatures On Some Characteristics Of Pie Doughs. Food Technology 14(2):115

Pie Dough

Daniels, A. L.; Strickler, L. 1917. A Comparison Of The Digestibility Of Starch In Typical Batter And Dough Mixtures. Journal Of Home Economics 9:109

Batter Starch, Dough, Starch Digestibility, Pastry Starch, Cracker, Bread Starch, Baking Powder Biscuit, Pancake Starch, Butter, Fat, Omelet Starch

Davis, E.W. 1981. Shelf-life studies on frozen doughs. Bakers Digest 55(3):12.

Dempster, C. E.; Hlynka, I.; Winkler, C. A. 1952. Quantitative Extensograph Studies Of Relaxation Of Internal Stresses In Non-Fermenting Bromated And Unbromated Doughs. Cereal Chemistry 29:29

Dough Rheology, Extensigraph, Bromate Additive, Dough

Dempster, C. J.; Hlynka, I. 1958. Some Effects Of The Mixing Process On The Physical Properties Of Dough. Cereal Chemistry 35:483

Dough Mixing, Dough Rheology

Drake, E. 1970. Up-to-date review of freezing. 44(6): 65.

Eisenberg, S. 1940. Gas Production In Yeast Fermentation And Its Applications. Ii. A Volumetric Method For The Study Of Gas Production. Cereal Chemistry 17:430

Fermentation, Gas Production, Yeast, Dough, Volumeter

Elion, E. 1940. The Importance Of Gas-Production And Gas-Retention Measurements During The Fermentation Of Dough. Cereal Chemistry 17:573

Gas Production, Fermentation, Dough, Gas Retention, Flour Improver, Gluten

Feaster, J. F.; Cathcart, W. H. 1941. Value Of Ascorbic Acid From Various Sources In Baking. Cereal Chemistry 18:201.

Ascorbic Acid, Grapefruit Juice, Flour, Sponge Dough, Dichlorophenolindophenol Titration, Straight Dough Process, Cake, Batter, Bread

Freilich, J. and C.N. Frey. 1944. Dough oxidation and mixing studies. VI. Effect of oxidizing agents in the presence of reducing matter. Cereal Chemistry 21: 241.

Fu, J., S.J. Mulvaney, and C. Cohen. 1997. Effect of added fat on the rheological properties of wheat flour dough. Cereal Chemistry 74(3):304-311.

Abstract The effect of added fat content on the rheological properties of wheat flour doughs was determined for three different added fat contents (2.5, 5.0 and 7.5%) at 25C using dynamic mechanical analysis (DMA) and stress relaxation (SR) tests. Frequency sweeps indicated that added fat had a plasticizing effect on G' and G" in the rubbery region. SR results were parameterized using a Maxwell model and a Williams-Watts (WW) model. The WW model indicated that each dough could be characterized by just two major relaxation modes, while four elements were needed for the Maxwell model. The average relatation time for the shorter process was <1 sec and was not affected by added ft. however, the average relaxation time for the longer ww process actually increased from 197 to 261 sec with added fat up to 5%, and then decreased again. taken together, these results suggest that added fat actually delayed the onset of viscous flow, while simultaneously attenuating the short-time elastic properties of the gluten fraction of the dough. furthermore, rheological testing over a wide time (frequency) scale was needed to observe the effect of added fat on both the short-time elastic and longer-time viscous behavior.

Gilles, K. A. 1960. The Present Status Of The Role Of Pentosans In Wheat Flour Quality. Bakers Digest 34(5):47

Wheat Pentosan, Wheat Flour Quality, Cookie Dough, Crumb Structure, Bread Crumb

Godkin, W. and W. Cathcart. 1949. Fermentaiton activity and survival of yeast in frozen and unfermented doughs. Food Technology 3: 139.

Yeast, Fermentation, Dough Unfermented, Frozen Dough, Cooling Rate, Baking, Thawing

Grant, D.R. 1974. Studies of the role of ascorbic acid in chemical dough development. I. Reaction of ascorbic acid with flour-water suspensions. Cereal Chemistry 51: 684-692.

ABSTRACT At the 60 ppm level, nearly all the L-ascorbic acid that was added to a flour-water suspension disappeared in approximately 15 min. This level is within the effective range for chemical dough development. At higher levels the rate was nearly independent of ascorbate concentration so that the time required for it to disappear increased directly with the amount. The rate was rapid enough to associate ascorbic acid oxidation iwth the function of this additive in chemically developed doughs. The pH optimum was 6.3, suggesting an enzymatic reaction. Salt at low concentrations was inhibitory. Cystein e was only slightly inhibitory. Bromate had no effect. Extraction of the chloroform-soluble lipids had no effect but extraction of the 1-butanol-soluble fraction caused 60% inhibition. Reconstituting the lipid fraction with the butanol-extracted flour did not result in any recovery in the rate at which ascorbate was oxidized, but supplmementation of untreated flours with butanol-extracted lipids significantly enhanced this activity.

Graveland, A. 1968. Combination Of Thin Layer Chromatography And Gas Chromatography In The Analysis On A Microgram Scale Of Lipids From Wheat Flour And Wheat Flour Doughs. Journal Of The American Oil Chemists Society 45:834

Thin Layer Chromatography, Gas Chromatography, Wheat Flour Lipid, Wheat Flour Dough Lipid, Wheat Flour Sphingomyelin, Wheat Flour Lecithin, Wheat Flour Lysolecithin, Wheat Flour Lysophosphatidyl-Ethanolamine, Wheat Flour Phosphatidyl Inositol, Cerebroside, Wheat Flour Sterolester, Wheat Flour Monogalactosyl- Glyceride, Wheat Flour Free Fatty Acid, Wheat Flour Diglyceride, Wheat Flour Triglyceride, Wheat Flour Polar Lipid, Wheat Flour Nonpolar Lipid

Guy, E.J. 1985. Effect of sodium chloride levels on sponge doughs and breads. Cereal Foods World 30(9):644-648.

ABSTRACTDecreaseing the salt level from 2 to 1% in sponge bread doughs of hard red winter (HRW) and spring (HRS) wheat flours decreased dough clean-up times, mixing times, and proof times, and slightly impaired initial dough handling qualities. Decreasing the amount of salt increased loaf volumes of breads made from HRS flours, but not those of HRW flours. Flavor scores of one-day-old breads made from optimally formulated HRS flour doughs with 1 and 2% salt were not significantly different from one another when compared to salt-free breads, which were rated significantly lower. One-day-old 1% salt breads were rated significantly lower when compared to 1.5 and 2% salt breads; differences were small and may be of limited importance. Flavor differences among three-day-old breads were not significant. Salt levels did not have a significant effect on texture scores for both one- and three-day-old breads. Flavor and texture scores of 1, 1.5 and 2% salt flour breads from two lots of HRW flour stored for one or three days were not significantly different.

Halton, P. 1949. Significance Of Load-Extension Tests In Assessing The Baking Quality Of Wheat Flour Doughs. Cereal Chemistry 26:24

Load Extension Test, Wheat Flour, Dough

Hargrave, G. E. 1953. Drier Appearing Doughs Resulting From Use Of Fungal Amylase - Problems In Baking. Bakers Digest 27(6):130

Cereal, Amylase, Fungal Amylase, Protease, Amylase, Sponge Cake

Harris, R. H.; Johnson, J. Jr. 1941. A Study Of Some Differences In Gluten Properties Existing Between Varieties And Types Of Wheat. Cereal Chemistry 18:395

Wheat Flour, Dough, Viscosity, Ostwald Viscometer, Gluten, Tenderness, Mixing, Sucrose, Hobart-Swanson Mixer, Kjeldahl-Gunning Procedure, Sodium Salicylate , Protein

Hirahara, S.; Simpson, J. I. 1961. Microscopic Appearance Of Gluten In Pastry Dough And Its Relation To The Tenderness Of Baked Pastry. Journal Of Home Economics 53:681

Microscopy, Pastry, Breaking Strength, Pastry, Gluten, Pastry, Microscopy

Hlynka, I. 1959. Dough Mobiliy And Absorption. Cereal Chemistry 36:378

Dough, Mobility, Dough, Absorption

Hlynka, I.; Anderson, J. A. 1957. Baking Technology. Lines Of Attack On Dough Chemistry. Journal Of Agricultural And Food Chemistry 5:56

Dough Chemistry, Baking Technology

Hlynka, I.; Bass, E. J. 1949. Reaction Of Dough And Gluten With Glucose. Cereal Chemistry 26:513

Gluten, Chapman-Mcfarlane Ferrometric Reduction Test, Rescue Flour, Flour

Hlynka, K.; Anderson, J. A. A Machine For Measuring The Extensibility And Resistance To Extension Of Gluten. Cereal Chemistry 23:115

Gluten, Extensibility

Hoseney, R.C. 1994, September. An overview of malting and brewing. Cereal Foods World :675.

Hoseney, R.C. and D.E. Rogers. 1990. The formation and properties of wheat flour doughs. CRC Critical Reviews in Food Science and Nutrition 29(2):73-93.

Abstract Among the cereal flours, only wheat flour will form a viscoelastic dough when mixed with water. The viscoelasticty appears to be because the gluten proteins are water comptable and thus will swell and interact. The gluten protein's large molecular size and low charge density appear to allow them to interact by both hydrogen and hydrophobic bonds. Wheat flour doughs are also unique in their ability to retain gas. This property appears to result from a slow rate of gas diffusion in the dough. The third major unique property of wheat flour doughs is their ability to set in the oven during baking, and thereby to produce a rigid loaf of bread. Although not clearly understood, theis appears to be a heat-induced crosslinking of the gluten proteins.

Hsu, K.H., R.C. Hoseney, and P.A. Seib. 1979. Frozen dough. I. Factors affecting stability of yeasted doughs. Cereal Chemistry 56: 419.

Hullett, E. W. 1941. Convenient Measurement Of Gassing Power With Dough Under Constant Pressure And With Elimination Of Gas Solution. Cereal Chemistry 18:549

Gassing Power, Dough

Hylnka, I.; Matsuo, R. R. 1959. Quantitative Relation Between Structural Relaxation And Bromate In Dough. Cereal Chemistry 36:312

Dough, Bromate

Jaska, E. J. 1961. Effect Of Bleaching On Flour As Measured By Structural Relaxation Of Dough. Cereal Chemistry 38:369

Flour Bleaching, Dough Relaxation

Javes, R. 1971. Frozen bakery foods, the ingredients and processes. Bakers Digest 42(2): 56.

Johnston, W.R. and R.E. Mauseth. 1972. The interrelations of oxidants and reductants in dough development. Bakers Digest 46(2): 20.

Kaufman, S.P., R.C. Hoseney, and O. Fennema. 1986. Dough rheology-a review of structural models and the role of disulfide interchange reactions. Cereal Foods World 31(11): 820.

Kilborn, R. H.; Tipples, K. H. 1974. The Grl-1000 Laboratory Dough Mixer. Cereal Chemistry 51:500

Crl-1000 Laboratory Dough Mixer

Kline, L. and T.F. sughihara. 1968. Factors affecting the stability of frozen bread doughs. I. Prepared by straight dough method. Bakers Digest 42(5): 44.

Kulacki, F. A.; Kennedy, S. C. 1978. Measurement Of The Thermo-Physical Properties Of Common Cookie Dough. Journal Of Food Science 43:380

Heat, Thermal Diffusivity, Thermal Conductivity, Dough, Thermophysical Property, Sweet Bread, Specific Heat

Labuza, T. P.; Acott, K.; Tatini, S. R.; Lee, R. Y.; Flink, J.; Mccall, W. 1976. Water Activity Determination: A Collaborative Study Of Different Methods. Journal Of Food Science 41:910

Water Activity, Brady Array, Humichek, Relative Humidity Indicator 400d, Hygrodynamics Hygrometer, Sina-Scope, Equilibrium Moisture, Moisture Adsorptin, Fett-Voss Method, Vapor Pressure Manometer, Sodium Chloride, Magnesium Chloride, Magnesium Nitrite, Ammonium Sulfate, Cadium Monophosphate, Potassium Sulfate, Microbial Growth, Bacteria Autotrophic, Intermediate Moisture Food , Moisture , Cat , Bread, Cheese, Sausage, Semolina-Egg Dough, Protein Hydrolyzate, Soup Dry Mix

Laitinen, H. A.; Sullivan, B. 1941. The Application Of The Dropping Mercury Electrode To The Study Of Oxidation-Reduction Systems In Flour. Cereal Chemistry 18:60

Flour, Oxidation-Reduction System, Electrolysis Cell, Galvanometer, Glutathione, Ph, Potassium Iodate, Dough, Germ, Agene, Yeast, Gluten

Lajoie, M.S. and M.C. Thomas. 1994, September. Sodium bicarbonate particle size and neutralization in sponge-dough systems. Cereal Foods World : 684.

By monitoring pH at each stage of soda cracker production including the final product, the authors evaluated the effect of sodium bicarbonate particle size on the rate of neturalization in sponge-dough systems.

Lancaster, E. B.; Anderson, R. A. 1959. Consistency Measurements On Batters, Doughs, And Pastes. Cereal Chemistry 36:420

Batter, Consistency, Dough, Consistency, Paste, Consistency

Launay, B.; Bure, J. 1973. Application Of A Viscometric Method To The Study Of Wheat Flour Doughs. Journal Of Texture Studies 4:82

Chopin Alveograph, Flour, Dough, Brabender Farinograph, Haake Rotovisko Rheometer, Flour, Extensibility ,Flour, Dough, Brabender Farinograph, Haake Rotovisko Rheometer, Flour, Extensibility, Flour, Protein

Lehmann, T. and P. Dresse. 1981. Stability of frozen bread dough. I. Effects of freezing temperatures. AIB Tech. Bull. Vol. III, no. 7. American Institute Baking, Manhattan, KS. Leung, H. K.; Magnuson, J. A.; Bruinsma, B. L. 1979. Pulsed Nuclear Magnetic Resonance Study Of Water Mobility In Flour Doughs. Journal Of Food Science 44:1408

Pulsed Nuclear Magnetic Resonance, Water, Flour, Dough

Lorenz, K. 1974. Frozen dough. Bakers Digest 48: 14.

Macmasters, M. M. 1961. Starch Research In Baking. Bakers Digest 35(5):42

Baked Product, Starch, Dough Structure, Crumb Structure, Amylase, Frozen Baked Food, Staling

Mahdi, J.G., E. Varriano-Marston and R.C. Hoseney. 1981. The effect of mixing atmosphere and fat crystal size on dough structure and bread quality. Bakers Digest 55(2):28 - 30, 34.

Markley, M. C. 1937. The Colloidal Behavior Of Flour Doughs. I. The Thixotropic Nature Of Starch-Water Systems. Cereal Chemistry 14:434

Farinograph, Flour Dough, Flour Starch Viscosity

Matsumoto, H.; Nishimata, J.; Mita, T.; Juninori, T. 1975. Rheology Of Fermenting Dough. Cereal Chemistry 52(3)Part Ii:82r

Dough Rheology, Dough Fermentation

Merrit, P.P. 1960. The effect of preparation on the stabiilty and performance of frozen, unbaked, yeast leavened doughs. Bakers Digest 40: 59.

Moore, W.R. and R.C. Hoseney. 1985. The leavening of bread dough. Cereal Foods World30:791.

Muller, H.G., M.V. Williams, P.W. Russell Eggitt and J.B.M. Coppock. 1961July. Fundamental studies on dough with the Brabender Extensograph. I.-Determinaton of stress-strain curves. Journal Science Food Agric. 12: 513.

Neighbors, J. and D. edgar. 1994, September. Craft-brewing: Storming the beef industry. Cereal Foods World :680.

Nemeth, L.J., P.C. Williams, and W. Bushuk. 1994, September. A comparative study of the quality of soft wheat from Canada, Australia, and the United States. Cereal Foods World :691.

In addition to comparing the composition and functional properties of soft wheats from different countries, the authors also evaluated quality test parameters of wheat and their relationship with milling and baking qualities.

Ofelt, C. W.; Sandstedt, R. M. 1940. An Apparent Relationship Between Protein Content And Rate Of Proof. Cereal Chemistry 17:707

Protein, Proof, Flour, Dough, Asparagine, Gas Production, Gluten

Ofelt, C. W.; Sandstedt, R. M . 1941. Observations On The Character Of Recording Dough-Mixer Curves On Flours Diluted With Wheat Starch. Cereal Chemistry 11:435

Wheat Flour, Recording Dough Mixer, Brabender Farinograph

Ofelt, C. W.; Sandstedt, R. M. 1941. Observations On The Character Of Recording-Dough-Mixer Curves On Flours Diluted With Wheat Starch. Cereal Chemistry 18:435

Wheat Starch, Protein, Recording Mixer, Absorption, Brabender Farinograph

Olcot, H. S.; Mecham, D. K. 1947. Characterization Of Wheat Gluten. 1. Protein-Lipid Complex Formation During Doughing Of Flours. Lipoprotein Nature Of The Glutenin Fraction. Cereal Chemistry 24:407

Glutenin, Wheat Gluten, Lipoprotein, Protein-Lipid Complex

Pelshenke, P. E. 1951. The Newer Knowledge Of The Baking Quality Of Rye Flour. Bakers Digest 25(3):61

Rye Flour, Water Absorption, Rye Flour, Protein, Rye, Starch, Wheat, Starch , Oven Spring, Rye, Glucose, Rye, Maltase, Rye, Diastatic Activity, Rye, Gum, Dough, Yield, Wheat, Glucose, Rye, Maltase, Wheat, Diastatic Activity, W Heat, Maltase, Bread, Crust Color

Pelshenke, P. F. 1954. Some Fermentative Aspects Of Continuous Mixing. Bakers Digest 28(2):24

Continuous Mixing, Rye, Wheat, Salt-Rising Bread, Plasmolyzed Yeast, Zwieback, Sour Dough

Pfrommer, P. 1954. Mechanical Production Of Roll-In Danish Type Coffee Cakes And Sweet Rolls. Bakers Digest 28(2):35

Coffee Cake, Danish Cake, Sweet Roll, Fruit, Filling, Nut Filling, Honey Filling, Dough Formula

Ponte, J.G. Jr., R.L. Glassand, and W.F. Geddes. 1960. Studies on the behavior of active dry yeast in breadmaking. Cereal Chemistry 37: 263.

Preston, K.R., J.E. Dexter, and J.E. Kruger. 1978. Relationship of exoproteolytic and endoproteolytic activity to storage protein hydrolysis in germinating durum and hard red spring wheat. Cereal Chemistry 55: 877.

Prihoda, J., J. Hampl, and J. Holas. 1971. Effects of ascorbic acid and potassium bromate on viscous properties of dough measured with a Hoeppler consistometer. Cereal Chemistry 48: 69.

Prince, R. 1953. Active Dry Yeast In Sweet Goods Production. Bakers Digest 27(2):43

Danish Dough, Active Dry Yeast, Compressed Yeast, Dough Tolerance

Pyler, E. J. 1950. The Colloidal Properties Of Dough. Bakers Digest 24:4

Dough, Emulsoid, Suspensoid

Rasper, V. F. 1975. Dough Rheology At Large Deformations In Simple Tensile Mode. Cereal Chemistry 52:24r

Tensile Strength, Universal Testing Machine, Extensigraph, Dough, Elasticity, Viscosity, Flour

Rice, E. W. 1961, July. Baking, Cooking At High Altitudes. Agricultural Experiment Station, University Of Wyoming, Laramie. Bulletin 379r

Altitude, Baking, Baked Product, Batter, Dough, Butter Cake, Quickbread, Cookie, Sponge Cake, Deep Fat Frying, Croquette, Fritter, Omelet, Candy, Caramel, Divinity, Fruit Cake, Doughnut, Bread, French Fry, Potato Chip, Souffle, Meringue, Vegetable , Bread, Yeast Dough, Fondant, Fudge, Peanut Brittle , Jelly, Choke Cherry, Frosting

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Robinson, C. H. 1953. Dough Processing Machinery. Bakers Digest 27(2):42

Dough Processing Machinery, Production Cost

Rogers, L. V. 1950. The Commercial Use Of Whey In Bakery Goods. Bakers Digest 24(3):43

Lactose, Sherbet, Confectionery, Cheese , Cake, Cookie, Doughnut, Whey, Bread, Roll, Sweet Roll, Dried Whey, Whey Dough, Straight Dough Process, Whey Cake, Yellow Cake

Sandstedt, R.M. and B.D. Hites. 1945May. Ascorbic acid and some related compounds as oxidizing agents in doughs. Cereal Chemistry 22: 161.

Schroeder, L. F.; Hoseney, R. C. 1978. Mixograph Studies. Ii. Effect Of Activated Double-Bond Compounds On Dough-Mixing Properties. Cereal Chemistry 55:348

Dough Mixing, Mixograph

Schulz, A. 1952. The Microbiology Of Sour Dough. Bakers Digest 26(5):97

Sour Dough, Rye Dough Fermentation, Lactic Acid, Yeast, Butyric Acid, Propionic Acid

Sherwood, R. C.; Hildebrand, F. C.; Mcclellan, B. A. 1940. Modification Of The Bailey-Johnson Method For Measurement Of Gas-Production In Fermenting Dough. Cereal Chemistry 17:621

Gas Production, Fermentometer, Pressuremeter, Flour

Shuey, W. C. 1963. Physical Testing And Dough Properties. Bakers Digest 37(4):61

Dough , Recording Dough Mixer, Recording Viscometer, Elastic Apparatus, Stress-Strain Apparatus, Farinograph, Extensigraph, Alveograph

Shuey, W. C.; Sprick, K. J.; Scouten, C. W. 1975. A Computerized Method For Wheat Quality Evaluation. Cereal Foods World 20(1):46

Wheat, Loaf Volume, Baking Evaluation, Dough, Mixing Pattern, Flour, Protein, Crumb Color, Crumb Grain, Baking Absorption

Shurpalekar, S. R.; Prabhavathi, C. 1976. Brabender Farinograph, Research Extensometer, And Hilliff Chapatti Press As Tools For Standardization And Objective Assessment Of Chapatti Dough. Cereal Chemistry 53:457

Brabender Farinograph, Extensimeter, Hilliff Chapatti, Chapati

Silva, J. A. Jr. 1950. Best Procedure For Adding Dry Milk Solids During Dough Mixing - Problems In Baking. Bakers Digest 24(6):113

Dough Mixing, Dried Milk Solid, Sponge Dough Process, Straight Dough Process

Simmonds, D. H. 1972. Wheat-Grain Morphology And Its Relationship To Dough Structure. Cereal Chemistry 49:324

Dough Structure, Wheat Morphology

Simmons, H. M. 1941. Report Of The 1939-1940 Committee On Testing Biscuit And Cracker Flours. Cereal Chemistry 18:252

Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer

Simmons, H. M. 1940. 1938-39 Report Of The Subcommittee On Testing Biscuit And Cracker Flours. Cereal Chemistry 17:250

Biscuit Flour, Cracker Flour, Sponge Dough Process, Flour, Viscosity, Protein, Ash, Cookie Flour, Cracker, Fat, Shortometer, Ph

Singruen, E. 1953. Inactive Dry Yeast-Characteristics And Baking Properties. Bakers Digest 27(2):40

Inactive Dry Yeast, Brewers Yeast, Dough Rheology, Labeling

Skeggs, P.K. 1985. Mechanical dough development - dough water level and flour protein quantity. Cereal Chemistry 62(6): 458-462.

Smith, D. E.; Van Buren, J. P.; Andrews, J. S. 1957. Some Effects Of Oxygen And Fat Upon The Physical And Chemical Properties Of Flour Doughs. Cereal Chemistry 34:337

Flour, Dough, Oxygen Uptake, Sulfhydryl,Flour, Extensigraph, Farinograph, Flour, Lipid, Fat, Dough, Consistency

Stamberg, O. E.; Bailey, C. H. 1940. Plasticity Of Doughs. Cereal Chemistry 17:37

Dough Plasticity, Pressure Plastometer

Stamberg, O. E.; Merritt, P. P. 1941. Quantity Of Doughs In Relation To The Use Of The Farinograph. Cereal Chemistry 18:627

Flour Protein, Flour Moisture, Dough, Farinograph

Stanley, L.; Wallace, M. 1916. Standardization Of Temperatures For Cooking Batters And Doughs. Journal Of Home Economics 8:429

Batter Baking, Dough Baking

Staudt, E. 1940. Russian Export Wheats- Composition And Character Of The 1938 Crop. Cereal Chemistry 17:565

Wheat, Milling, Moisture, Protein, Gluten, Insect, Farinograph, Kneading, Chopin Alveograph, Brabender Extensograph, Baking Method, Extensibility, Dough, Water Absorption, Loaf Volume

Stauffer, C.E., A.P. Bimbo and J.B. Crowther. 1994, September. Hydrogenated menhaden oil shortening in cookies, crackers, and snacks. Cereal Foods World :688.

Because concerns are often raised about off-flavors and rancidty problems when fish oils are used in cereal-based products, products made with menhaden oil and vegetble oils were compared to determine if differences in sensory properties could be detected.

Strandine, E. J.; Carlin, G. T.; Werner, G. A.; Hopper, R. P. 1951. Effect Of Monoglycerides On Starch, Flour, And Bread: A Microscopic And Chemical Study. Cereal Chemistry 28:449

Monoglyceride, Gelatinization, Microscopy, Lard, Water Soluble, Starch, Gluten, Flour, Fat, Dough, Bread, Iodine, Wheat Starch, Temperature

Sullivan, B. 1940. The Function Of The Lipids In Milling And Baking. Cereal Chemistry 17:661

Lipid, Milling, Baking, Wheat, Fatty Acid, Shorts, Germ, Bran, Dough

Sunderlin, G.L., O.D. Collins, and M. Acheson. 1940. Frozen batters and doughs. Journal Home Economics 32: 381.

Swanson, C. O. 1940. Factors Which Influence The Physical Properties Of Dough. Ii. Effects Of Enzymes On Curve Characteristics. Cereal Chemistry 17:689

Wheat Dough, Swanson-Working Mixer, Pepsin, Trypsin, Papain, Protease, Wheat Germ, Cysteine Monohydrochloride, Takadiastase, Diastase

Swanson, C. O. 1941. Factors Which Influence The Physical Properties Of Dough. Iii. Effect Of Protein Content And Absorption On The Pattern Of Curves Made On The Recording Dough Mixer. Cereal Chemistry 18:615

Absorption, Protein, Dough, Recording Dough Mixer, Wheat Flour, Wheat Starch, Corn Starch

Swanson, C. O. 1940. Factors Which Influence The Physical Properties Of Doughs. I. Effects Of Autolysis On The Characteristics In Milling. Cereal Chemistry 17:679

Dough, Viscosity, Swanson-Working Mixer, Wheat, Potassium Bromate, Sodium Chloride

Swanson, C. O.; Andrews, A. C. 1945. Dough Development And Mechanical Gluten Dispersion In Relation To Amount Of Mixing And To The Flour-Water Ratio. Cereal Chemistry 22:60

Gluten, Dough Development

Swanson, C. O.; Andrews, A. C. 1943. Factors Which Influence The Physical Properties Of Dough. V. Gluten Protein As The Main Factor Affecting The Pattern Of Mixograms. Cereal Chemistry 20:61

Mixogram, Water Absorption, Flour, Protein, Flour, Grind, Pyridine

Swanson, C. O.; Johnson, J. A. 1943. Description Of Mixograms. Cereal Chemistry 20:39

p> Swanson, E. C.; Swanson, C. O. 1946. Gas Production And Gas Retention Of Dough As Affected By Type Of Flour, Baking Formula, And Amount Of Mixing. Cereal Chemistry 23:432

Mixogram, Swanson-Working Dough Mixer

Dough Mixing, Gas Production, Gas Retention, Flour, Baking Formula

Swickard, M. T. 1946. The New Flour: Baking Qualities. Journal Of Home Economics 38:353

Wheat Flour, Biscuit Dough, Biscuit Color, Hard Wheat Flour, Cake Batter, Cake, Pastry, Soft Wheat Flour, Griddle Cake, Yeast Roll, Muffin, Angel Cake

Swortfiguer, M.J. 1968August. Dough absorption and moisture retention in bread. Bakers Digest : 42.

Thorn, J. A.; Ross, J. W. 1960. Determination Of Yeast Growth In Doughs. Cereal Chemistry 37:415

Dough, Yeast Growth

Tkachuk, R.; Hlynka, I. 1968. Some Properties Of Dough And Gluten In D20. Cereal Chemistry 45:80
Dough, Gluten, Extensigraph, Farinograph, Mixing Time, Flour Tolerance, Gluten Rheology

Tschogel, N. W.; Rinde, J. A.; Smith, T. L. 1970. Rheological Properties Of Wheat Flour Dough I. Method For Determining The Large Deformation And Rupture Properties In Simple Tension. Journal Of The Science Of Food And Agriculture 21(2):65

Dough Deformation, Hard Red Winter Wheat, Water Absorption, Low Protein Lemhi Flour, Mixing Time, Farinograph, Stress-Strain Apparatus

Tsen, C. C. 1967. Changes In Flour Proteins During Dough Mixing. Cereal Chemistry 44:308

Dough Mixing, Flour Protein

Tsen, C. C. 1969. Effects Of Oxidizing And Reducing Agents On Changes Of Flour Protein During Dough Mixing. Cereal Chemistry 46:435

Dough Mixing, Flour, Protein Oxidation, Flour, Protein Reduction

Tsen, C. C.; Bushuk, W. J. 1968. Reactive And Total Sulfhydryl And Disulfide Contents Of Flours Of Different Mixing Properties. Cereal Chemistry 45:58

Dough Mixing, Flour Sulfhydryl, Flour Disulfide

Vail, G. E.; Bailey, C. H. 1940. The State Of Water In Colloidal Gels: Free And Bound Water In Bread Doughs. Cereal Chemistry 17:397

Free Water, Bound Water, Freezing Point, Dough Water Characteristics

Varriano-Marston, E., K.H. Hsu, and J. Mahdi. 1980. Rheological and structural changes in frozen dough. Bakers Digest 54(1):32.

Wall, J. S. 1967. Original And Behavior Of Flour Proteins. Bakers Digest 41(5):36

Wheat, Microscopy, Gluten, Protein, Flour, Protein, Gliadin, Wheat, Gliadin, Disulfide Bond, Flour, Dough, Wheat, Grain Maturity, Scanning Electron Microscopy

Wehrli, H. P.; Pomeranz, Y. 1969. The Role Of Chemical Bonds In Dough. Bakers Digest 43:(6):22

Chemical Bond, Flour, Dough Ionic Component, Intramolecular Disulfide Bond, Sulfhydryl Group, Ionic Bond, Van Der Waals Forces, Interpeptide Hydrogen Bond, Hydrogen Bond

Weir, C. F.; Slover, A. D.; Parsons, J. D.; Dugan, L. R. 1960. Some Factors Contributing To The Stability Of Fat In Chilled Doughs. Food Research 25:120

Butylated Hydroxytoluene, Butylated Hydroxyanisole, Fat, Stability, Lard, Dough, Hydrogenated Shortening, Propyl Gallate, Storage, Pastry, Peroxide Value, Fatty Acid, Schaal Oven Stability, Carbonyl

Wolt, M.J. and B.L. D'Appolonia. 1984. Factors involved in the stability of frozen dough. I. The influence of yeast reducing compounds on frozen-dough stability. Cereal Chemistry 61(3):209-212.

Wolt, M.J. and B.L. d'Appolonia. 1984. Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chemistry 61(3): 213-221.

Zaehringer, M.V., H.L. Mayfield, and L.M. Odland. 1951. The effect of certain variations in fat, yeast, and liquid on the frozen storage of yeasted doughs. Food Research 16: 353.

Updated: Thursday, September 6, 2007.

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