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KMID : 0903519890320040327
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1989 Volume.32 No. 4 p.327 ~ p.331
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Effect of Chlorine Treatment on the Rheological Properties of Soft Wheat Flour
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Kim Young-Jin
Park Gun-Sic
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Abstract
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In this study the Theological properties between Cl-treated soft wheat flour and untreated soft wheat flour was determined. Chlorine treatment lowered pH of the flour in a linear fashion. Water absorption and dough stability was high in proportion to the increase of treatment level but mechanical tolerance index was reduced by each increment of chlorine. The valorimeter value did not exhibit reproducible trend on treatment of chlorine. In general, resistance(BU), resistance to extension and maximum viscosity(BU) were highest in control group; lowest in 1 oz./cwt. flour and tended to rise in 2 oz./cwt. flour when it fermented in chamber for 90 min and 135 min. The maximum viscosity was highest (1,160BU) in 4 oz./cwt. flour and temperature at maximum viscosity tended to rise gradually in proportion to the increase of treated level.
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