Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

Chin, Nyuk Ling; Campbell, Grant M.

doi:10.1002/jsfa.2237

Cited by 69 publications

(59 citation statements)

References 17 publications

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“…The calculated values of the density ρ for the experimental combinations ranged from 1.217 g cm −3 , for cultivar Bombona, to 1.229 g cm − 3 , for cultivar Finezja. They corresponded well with those ones measured experimentally by Chin and Campbell (2005) and Elmehdi et al (2004).…”

Section: Procedures Of Model Bakingsupporting

confidence: 91%

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Miś

Nawrocka

Dziki³

2016

Food Bioprocess Technol

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A measurement system was designed to study changes in the volume, pressure, and viscosity of dough leavened by baking powder during model baking. Analysis of the volume changes demonstrated two baking stages, i.e. dough expansion and crumb shrinking. Through the analysis of pressure and viscosity extremes, the expansion stage was divided into five phases: stress relaxation (R) characterised by a mild pressure decline; gluten matrix softening (S), during which the decrease in viscosity is accompanied by a gradual pressure rise contributing to substantial dough expansion (by ∼54 %); starch gelatinisation and protein aggregation (G) characterised by rapidly increasing viscosity; gas bubble opening (O) reflecting a rapid pressure reduction; and boiling of water in dough (B), which ends at initiation of crumb shrinking. The study showed that enrichment of the dough with carob fibre increased the contribution of phases S and O to dough expansion at the cost of phase G. A similar contribution of the expansion phases was reported for the Bombona cultivar, which exhibits the highest gluten content. In contrast, the Finezja and Katoda cultivars, which have a lower gluten level, were characterised by an approximately two-fold higher impact of phase G on the increase in dough expansion. The results indicated that the developed method for identification of baking expansion phases of leavened dough can be useful in baking characteristics of raw materials and bakery additives.

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Section: Procedures Of Model Bakingsupporting

confidence: 91%

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Miś

Nawrocka

Dziki³

2016

Food Bioprocess Technol

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“…The gas void fraction was calculated based on dough density measurements as presented in Part 2 of this series. 2 Rheological measurements with the DIS were performed following the procedures described in Part 2 of this series. 2 For the doughs mixed in air at different pressures, the DIS was operated under two modes: constant volumetric air flow rate (CVR) of 1602 cm 3 min −1 , and at constant strain rates (CSR) of 0.1 s −1 and 0.05 s −1 .…”

Section: Materials and Methods Dough Preparation And Analysismentioning

confidence: 99%

“…2 Rheological measurements with the DIS were performed following the procedures described in Part 2 of this series. 2 For the doughs mixed in air at different pressures, the DIS was operated under two modes: constant volumetric air flow rate (CVR) of 1602 cm 3 min −1 , and at constant strain rates (CSR) of 0.1 s −1 and 0.05 s −1 . For the doughs mixed under pure nitrogen and under a constant partial pressure of oxygen, rheological evaluation was carried out just in the constant strain rate mode at 0.1 s −1 .…”

Section: Materials and Methods Dough Preparation And Analysismentioning

confidence: 99%

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Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate

Chin¹,

Martin²,

Campbell³

2005

J Sci Food Agric

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The effects of dough aeration on measured bulk rheology of dough were investigated by preparing doughs with various gas contents and assessing their rheology under large deformation biaxial extension using the SMS Dough Inflation System. Doughs were mixed to various gas contents using a laboratory-scale mixer, the Tweedy 1, at various mixer headspace pressures. In order to consider the effect of oxidation processes, doughs were mixed in air, in nitrogen and in a controlled oxygen-nitrogen atmosphere in which the partial pressure of oxygen was kept constant. In the latter two cases a flow rate of gas through the mixer was maintained, while the doughs mixed in air had a static headspace. Dough aeration was quantified using density measurements. The dough rheology tests were performed under two different modes: constant volumetric air flow rate; and constant strain rate at two levels, 0.1 and 0.05 s −1 . Analysis of the stress-strain data of an inflating dough bubble using an exponential model enabled the strain hardening index, failure strain and failure stress to be determined. The strain hardening index, failure strain and failure stress decreased with gas content, indicating that gas bubbles in dough disrupt the integrity of dough structure. The faster strain rate tended to give higher values of all parameters and to be more discriminating, while testing at a constant volumetric air flow rate gave lower values. Doughs mixed under a constant partial pressure of oxygen resulted in the strain hardening index being minimally affected by the gas content, although failure strain and failure stress decreased with increasing gas content in the dough. The flow of gas through the mixer appeared to affect dough aeration and rheology, and the rate of work input was found to increase with increasing mixer headspace pressures. These suggest that dough aeration not only affects the rheology of static dough through the physical presence of gas bubbles following mixing, it also affects the development of its rheological properties within the mixer, through the physical presence of the bubbles affecting the rate of work input that develops the doughs, and also through the turnover of air that supplies oxygen to facilitate this development. ABBREVIATIONS CSR constant strain rate CVR constant volumetric air flow rate DIS Dough Inflation System INTRODUCTIONPrevious papers have highlighted several subtle interrelationships between dough aeration and rheology, including the effects of mixing speed and pressure on dough development 1 and on its aeration and rheological properties. 2 This paper underlines the need to quantify the effect of dough aeration on measured rheology, a subject almost completely neglected in the dough rheology literature.The effect of aeration on rheology is a complex subject in a dough system because aeration affects

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“…Again particle size had no strong or consistent effect. Dough density depends on the extent of aeration of the dough and on the gas-free dough density, both of which vary with the work input and the amount of water in the formulation (Campbell et al, 1993;Chin and Campbell, 2005). The major effect of bran is to increase the water absorption, which decreases the gas-free density of the dough.…”

Section: Effects Of Bran Level and Particle Size On Work Input And Wamentioning

confidence: 99%

Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

2008

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The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, with bran particle size having little effect on dough density. Wheat bran substituted for fl our at 7.5% increased the capacity of the doughs to expand during proving, but despite this the baked loaf volumes were lower, and even lower at 15%. Grinding the wheat bran had little effect on optimum work input, water absorption and expansion during proving, but gave slightly lower loaf volumes and a fi ner crumb texture. The low correlation between proving expansion and baked loaf volume suggested that the effects of the wheat bran in bread formulations occurred during baking. By contrast, adding oat bran reduced both the maximum expansion capacity of the dough during proving and the baked loaf volume, suggesting that the oat bran exerted its effects largely during proving. Grinding the oat bran gave lower optimum work inputs and higher water absorptions, and reduced both proving expansion and baked loaf volumes.

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Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

Cited by 69 publications

References 17 publications

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate

Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

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