GAS-FORMATION AND GAS RETENTION .1. THE SYSTEM AND METHODOLOGY

The scientific and technical literature is replete with papers that em phasize the critical significance of determining gas retention in doug hs with satisfactory gas formation. Many methods, instruments, and sys tems have been devised to meet those needs, but none has met with wide and general acceptance. A combination of the Rheofermentometer and an automated bread machine provides a satisfactory system. In this syste m, the bread machine is used to mix a complete dough for subsequent ev aluation of gas formation and retention and proof height in the Rheofe rmentometer. The record from the Rheofermentometer can provide useful information about flour and/or dough systems, based on measurements of dough rise, gas formation, and gas retention. The conclusions derived from the Rheofermentometer plots were confirmed experimentally by bak ing a dough in the bread machine and by the AACC straight dough method (100 g of flour). The use of the system to assess the effects of flou r composition and properties and of dough mixing and fermentation sche dules on bread quality was evaluated.