ABSTRACTpH measured on a 10 slurry may overestimate values on canned biscuit doughs because of carbon dioxide evolution during slurry preparation. Therefore, a pH method using a surface pH electrode was developed and used to measure pH of biscuits in sealed cans and after opening. pH increased upon opening and continued to increase gradually for 5 min. The slurry method overestimated true dough pH and did not show pH change with time. pH of yeast‐leavened bread dough measured by the slurry method was also higher than that by the surface method. The surface pH electrode is a reliable, accurate method of pH determination in leavened dough
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