The Analysis of Maple Products, II. A Comparative Study of the Delicacy of Methods

J. F. Snell, J. M. Scott
1913 Journal of Industrial & Engineering Chemistry  
993 loaf volume and texture, and, t o a lesser degree, the color. I n view of t h e fact t h a t in the larger number of baking tests the acid-extract had a greater influence t h a n t h e water-extract t o increase loaf volume and t o improve the color and texture, t h e question naturally arises as t o whether t h e improvement is due t o t h e stimulating effect of acid, or phosphate, or other constituent of t h e extract on t h e yeast; or t o some other factor. Experiments undertaken t o
more » ... ts undertaken t o determine t h e stimulating effect of acid-extract on yeast were not convincing. A possible explanation is t h a t t h e gluten may have become more coherent in t h e presence of acid and soluble' salts (particularly phosphates) as is suggested b y Wood.' At any rate, t h e baking tests show clearly t h a t it is not acid alone, b u t acid plus extractive material t h a t gives t h e best results.
doi:10.1021/ie50060a011 fatcat:m33xqy7bpjfdzlxvszb654coba