Foam formation in dough and bread quality

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

“…The above study stated that the acceleration in proofing rate, similar to the twofold pattern obtained in the present study (Figure ) was due to the formation of the critical cluster, rather than the increased rate of gas production. The role of close proximity of bubbles on coalescence is well‐established in dough (Wilde, ) and other aerated food products such as ice cream (Scholten, ).…”

Technology of Breadmaking

“…While these are not fl our components, the effect offers further insight into the nature of the gluten complex (and how mechanical mixing modifi es it) and will be discussed in more detail below. Lipids have a major infl uence on baking performance of bread (Wilde, 2012 ), especially with respect to oven spring (loaf volume) and the keeping quality of the fi nished product. Protein-lipid interactions are formed in bread dough though their role in the stability of bread dough is not always clear with both benefi cial and negative effects being observed depending on the concentration and nature of the lipid itself.…”

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

“…Low levels of coalescence result in the fine texture typical of UK sliced bread, and poor bubble stability leads to a coarser texture and reduced loaf volume. It is clear that surface active components contribute to stabilising bubbles against coalescence, particularly proteins and lipids, but the mechanisms remain unclear ( Primo-Martin et al., 2006 , Salt et al., 2006 , Wilde, 2012 ). There is therefore a need to elucidate the roles of different wheat components in determining bubble stability and mechanisms of action in order to develop clear targets for improving gas cell stability.…”

“…The gas phase in dough is critical for the texture and structure of bread: over 70% of the final loaf volume is made up of gas cells, the size, shape and number of which determines the final texture and structure. Gas cells or bubbles can be created and stabilised in the presence of any amphiphilic molecule, with the molecular structure and physico-chemical properties of the amphiphile (most commonly proteins, surfactants and lipids) determining the foam stability ( Wilde, 2012 ). This stabilising layer is critical during proving of the dough in breadmaking ( Campbell & Martin, 2012 ), as the gas cells come into contact and the risk of coalescence is markedly increased.…”