Large and Fast Deformations Crucial for the Rheology of Proofing Dough

Weegels, P.L.; Groeneweg, F.; Esselink, Eddy; Smit, Robert; Brown, Rupert; Ferdinando, Dudley

doi:10.1094/cchem.2003.80.4.424

Cited by 17 publications

(4 citation statements)

References 5 publications

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“…The extensional strain rates experienced by dough during proving are typically 10 −4 to 10 −3 s −1 , well beyond those explored by oscillatory rheometry. However, Weegels et al (2003) presented compelling evidence that much larger strains and faster strain rates occur at the microscopic level: 'the collapse of only one gas cell may result locally in a large extension rate that will cause a further destabilization of these concatenations by causing failures of the highly stressed membranes between the gas cells'. They estimated strain rates associated with this process of 10 1 to 10 2 s −1 , fi ve orders of magnitude higher than were previously considered to occur during proving.…”

Section: Methods For Studying Bread Aeration and Dough Rheologymentioning

confidence: 99%

Bread aeration and dough rheology: an introduction

Campbell

Martin

2012

Breadmaking

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Section: Methods For Studying Bread Aeration and Dough Rheologymentioning

confidence: 99%

Bread aeration and dough rheology: an introduction

Campbell

Martin

2012

Breadmaking

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“…A more practical approach was conducted by Weegels et al (2016), who traced moving starch granules under the microscope, which were accelerated due to the coalescence of gas cells. Using this approach, maximum extension rates of 10 1 to 10 2 s −1 were found for proofing dough during the merging process of two gas cells [ 5 ]. The presented mathematical models represent an appropriated assumption regarding the overall fermentation process.…”

Section: Introductionmentioning

confidence: 99%

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Alpers

Tauscher²,

Steglich³

et al. 2020

Polymers

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The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility.

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“…The dough is more elastic, stable, and able to expand quickly as a result of dehydro AC oxidizer’s assistance in the formation of connections between the glutinous chains that reinforce the gluten network. As a result, the dough will not rupture with inflation during baking [ 12 , 13 ]. Understanding the fundamental mechanics enables improved control of the bread crumb structure.…”

Section: Introductionmentioning

confidence: 99%

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Srivastava

Kollemparembil

Zettel

et al. 2023

Gels

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This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO2 GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO2 GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.

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Large and Fast Deformations Crucial for the Rheology of Proofing Dough

Cited by 17 publications

References 5 publications

Bread aeration and dough rheology: an introduction

Bread aeration and dough rheology: an introduction

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

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