A mathematical model for the isothermal growth of bubbles in wheat dough

The Properties of Cenospheres and the Mechanism of Their Formation During High-Temperature Coal Combustion at Thermal Power Plans

“…The reduction of pressure to equilibrium is accompanied by a contraction of the shell and its "healing" due to the action of surface-capillary forces. This mechanism is similar to excess gas pressure discharge in wheat dough studied by Hailemariam 137) , or volcanic lava [120][121][122][123] , followed by "healing the formed craters. This explains the presence of "craters or their traces on the surface of MS as clearly observed in Fig.…”

Elongational properties and proofing behaviour of wheat flour dough

“…In a first approach, this model can be envisioned as bubble growth resulting from a balance between gas pressure and viscous resistance. It has been completed by including mass transfer phenomena, visco-elastic, surface tension and coalescence effects, and bubble size distribution (de Cindio and Correra, 1995;Chiotellis & Campbell, 2003;Hailemariam et al, 2007;Bikard et al, 2008). However, these models can become very complex and sometimes lack of knowledge about material (dough) properties, rheological for instance, for the models inputs.…”

Quantitative fit of a model for proving of bread dough and determination of dough properties

“…Some work has been done on bubble dynamics in wheat dough. Highly comprehensive models have been presented (Bikard et al, 2008;Hailemariam et al, 2007;De Cindio and Correra, 1995), which describe growth of bubbles in wheat dough, including mass transfer phenomena, viscoelatsic, surface tension and coalescence effects, and bubble size distribution. Models like the ones mentioned above are among the most complete available in the description of the relevant phenomena in dough systems.…”