349 Comparing the effect of enzyme and emulsifier based dough conditioners on dough rheology during inflation.

R. Coffey and T. J. COTTRELL. Uniqema, P.O. Box 1085, 470 Colborne St. W., Brantford, ON, Canada N3T 5T2.

The effect on the rheology of bread dough of various dough conditioners used in commercial bread production, including redox agents, emulsifiers and enzymes was evaluated using the Dobraszczyk/Roberts (D/R) dough inflation system. The system produced rheological measurements under conditions of expansion similar to those that occur during the baking process. Conditions were established for preparing reproducible dough discs and generating bubble burst profiles (bbp) on doughs containing the dough conditioning agents. Alveogram type measurements, taken from the bbp were found to be an effective method of evaluating the interrelated roles of various dough conditioning agents. Stress relaxation curves from the same doughs were found to be less useful as a means of studying the effect of minor dough ingredients. The effect of _dough strengthening_ enzymes and emulsifiers were compared. Other results were sensitive to quality differences in emulsifier samples, suggesting that the D/R system may be a valuable tool for commercial evaluation of dough conditioners.