LEAVENED DOUGH PH DETERMINATION BY AN IMPROVED METHOD

pH measured on a 10% slurry may overestimate values on canned biscuit doughs because of carbon dioxide evolution during slurry preparation. Therefore, a pH method using a surface pH electrode was developed and used to measure pH of biscuits in sealed cans and after opening, pH in creased upon opening and continued to increase gradually for 5 min. Th e slurry method overestimated true dough pH and did not show pH change with time, pH of yeast-leavened bread dough measured by the slurry me thod was also higher than that by the surface method. The surface pH e lectrode is a reliable, accurate method of pH determination in leavene d doughs.