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| FUCKERER,Katharina; TREUDE,Julia; HENSEL,Oliver; SCHMITT,Joachim Johannes. |
| Abstract The positive accepted savoury taste of rye bread is dependent on acetate concentration in the dough of such breads. In order to study how calcium acetate influences rye bread properties, the pH of rye doughs fortified with calcium acetate and the resulting volume of the breads were measured. Furthermore, CO2 formation of yeast with added calcium acetate and yeast with different pH levels (4, 7, 9) were measured. Thereby, it was determined that the addition of calcium acetate increased the pH of dough from 4.42 to 5.29 and significantly reduced the volume of the breads from 1235.19 mL to 885.52 mL. It could be proven that bread volume was affected by a 30.9% lower CO2 amount production of yeast, although bread volume was not affected by changing pH... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Calcium acetate; Volume; Yeast; Gas formation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300401 |
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| Predebon,Rodrigo; Gatiboni,Luciano Colpo; Mumbach,Gilmar Luiz; Schmitt,Djalma Eugenio; Dall’Orsoletta,Daniel João; Brunetto,Gustavo. |
| ABSTRACT: The objective of this study was to compare two methods of evaluation of potencial acidity (H+Al) and two methods to estimate liming requirement (LR) for soils from the west region of Santa Catarina State, Brazil. Fourteen soils were incubated with 7 lime rates for 120 days, obtaining the real values of H+Al at pH 7.0 and LR. These values were used as reference to evaluate the accuracy of two H+Al estimating methods: SMP buffer and calcium acetate at pH 7.0, and to evaluate the accuracy of two LR methods: base saturation (BS) and SMP index. On average, H+Al was underestimated in 6 and 40% by SMP and calcium acetate methods, respectively, especially in soils with high buffer capacity. The LR was underestimated in 20 and 30% by SMP index and BS,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: SMP; Calcium acetate; Base saturation; Liming. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000400253 |
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