Bread aeration and dough rheology: an introduction

Campbell, Grant M.; Martin, Peter

doi:10.1533/9780857095695.2.299

Cited by 20 publications

(16 citation statements)

References 97 publications

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“…Furthermore, the elevated levels of shortening in the blends improved the cake volume from 1.31 cm 3 g −1 (for BW10) to 1.57 cm 3 g −1 (for 100% shortening). Although the values are not reported here, there was a good correlation between the batter specific volume and the porosity of the crumb, similar observations were also made in preceding studies (Campbell and Martin, ; Demirkesen et al, ; Lee et al, ; Oh et al, ).…”

Section: Resultssupporting

confidence: 90%

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Demirkesen

Mert

2019

J Americ Oil Chem Soc

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Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten-free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air-holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten-free aerated products.

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Section: Resultssupporting

confidence: 90%

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Demirkesen

Mert

2019

J Americ Oil Chem Soc

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“…In view of the above experimental observations, the present study attributes the growth of larger bubbles at the expense of smaller ones and a consequent decrease in bubble numbers in the bread dough during the proofing stage, to the “coalescence” phenomenon. “Coalescence” is a low‐temperature event that occurs between bubbles separated by still viscous dough, resulting in loss of bubble numbers and coarsening of bubble structure, but without leading to loss of gas (Campbell & Martin, ). Thus, the increase in mean bubble size and a twofold increase in dough specific volume during the proofing stage, despite loss in bubble numbers observed in this study, substantiates the possibility of “ coalescence‐mediated bubble growth” in bread dough.…”

Section: Resultsmentioning

confidence: 99%

Bran‐induced effects on the evolution of bubbles and rheological properties in bread dough

Ishwarya

Desai²,

Naladala³

et al. 2017

Journal of Texture Studies

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The results of this work provide an insight to the underlying mechanism by which wheat bran addition impacts the volume development in bread dough. The inferences presented in this research work can be used as a basis to study bubble dynamics in an opaque food system such as bread dough. This information would be of interest to industrial researchers working on the new product development of aerated bakery products with functional fibrous ingredients.

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“…By the interaction of wheat flour with water during the mixing of dough intended for ring shaped bread making, the gluten forms a visco-elastic network capable of trapping and retaining gas bubbles (Campbell, Martin, 2012). In modern accelerated-time processes, the bubbles incorporated during mixing have an effect on the texture of the bread/biscuit-like product known as ring shaped bread in East Europe (Saeleaw, Schleining, 2011).…”

Section: Introductionmentioning

confidence: 99%

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties

Vaičiulytė-Funk

Juodeikienė

Bartkienė

2015

Zemdirbyste-Agriculture

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The main objective of this study was to compare the aeration level of ring shaped breads, produced from flour made from different winter wheat varieties with different glutenins composition. Analysis of the qualitative and quantitative composition of low molecular weight glutenins (LMW-glutenins), high molecular weight glutenins (HMW-glutenins) and wheat gluten protein fractions α-, γ-, ω-gliadins was performed by electrophoresis in polyacrylamide gel using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). For qualitative evaluation of HMW-glutenin subunits, the obtained electrophoregrams were compared with the standard electrophoretic spectrums of the glutenin components presented in the catalogue. In particular, the indirect acoustic echolocation method can be applied in measurements of the structures of ring shaped breads. Correlations between wheat gluten fractions and some quality parameters characterizing the raw grain material show that HMW-glutenins have the strongest influence on the wheat flour baking properties, and the acoustic method allowed us to assess the quality of ring shaped breads according to the amount of water absorbed and the nature of swelling. This made it possible to classify the ring shaped breads into three quality categories: good (the amount of water absorbed from 37.5 to 50.75 relative units), medium (the amount of water absorbed from 2.54 to 6.28 and from 23.45 to 24.91 relative units), and poor (the amount of water absorbed from 3.6 to 14.7 relative units). According to the specific HMW-glutenin components, it is possible to select the best quality wheat varieties for flour production which could be recommended for ring shaped breads production.

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Bread aeration and dough rheology: an introduction

Cited by 20 publications

References 97 publications

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Bran‐induced effects on the evolution of bubbles and rheological properties in bread dough

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties

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