Abstract
The work was performed to study how calcium affected the bread quality. It was found that calcium had an obvious tendency to inhibit the lowering of pH of dough during the fermentation by means of the neutralization of the acids produced, and calcium might interfere slightly with the dough fermentation and the ripening of gluten.
But, by the experimental baking test, it was confirmed that in as much as 0.3% of calcium carbonate in straight dough method or 0.5% in sponge dough method was enriched, it had almost no effect on the texture and grain of bread.
