(Johnson and Bailey)

Hours fermented

pH

Dispersed protein based on proteins in flour, per cent

0

5. 95

15. 14

2

......

17. 70

4

......

20. 60

6

5. 49

31. 76

8

5. 12

77.22

10

4. 60

87. 42

12

4.26

89. 42

16

3. 92

92. 14

18.5

3. 86

93. 70

Hydrogen-ion Concentration (in Terms of pH) and Titratable Acidity of Bread Dough Suspensions (Bailey and Sherwood)

pH

Dough No. 1 titratable acidity

pH

Dough No. 2 titratable acidity

1. Fresh dough......

5. 76

1. 10

5. 75

1. 10

2. Fresh dough after 5 hours.........

5. 24

3. 36

5. 18

3. 50

3. Baked bread......

5. 43

.........

5. 38

...............