1978 Volume 25 Issue 8 Pages 458-464
High fructose corn syrup (HFCS) can be used in the production of white bread without giving any effect on fermentation and bread quality. However, as reported in the previous paper, it is difficult to use in sweet dough because the fermentation is reduced linearly with the increase of the replacement level of sucrose with HFCS, resulting in the decrease of loaf volume. The purpose of this study is to elucidate the effect of HFCS on the fermentation of the dough with high level of HFCS (HFCS dough) so as to produce the bread of high volume. The fermentation rate of HFCS dough was lower than that of the sweet dough with sucrose in the initial phase fermentation, but the situation was reversed in the latter phase fermentation after three hours. The result suggested the effectiveness of a modified sponge-dough method in which a relatively high level of HFCS was added to the sponge. Addition of HFCS up to 20g to sponge prepared by 70% of 100g flour considerably accelerated the following sweet dough fermentation and the maximum effect was observed at 10g additional level. For loaf volume, the most effective sugar level in sponge was shifted to 15g. The breadmaking based in this method showed that the loaf volume of the bread made from the sweet dough added 30% (flour basis) of HFCS was approximately equivalent to that of the bread made from 30% of sucrose addition.
