Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Rheological properties of wheat flour dough and French bread enriched with wheat bran

“…The porosity increase a, varied between 0.53 (#11) and 0.73 (#2). The values were close to those encountered by Romano et al (2007) and Shehzad et al (2010). They showed an overall decreasing trend with the level of added bran (Fig.…”

“…Images of a rounded dough piece (m ¼ 25 g) during proofing in a controlled ambience (T ¼ 27 C, rh ¼ 75%) were acquired every 5 min through digital camera for 240 min, according to the procedure described in detail by Shehzad et al (2010). The resulting volume V was converted into porosity, P(t), according to Eq.…”

“…The resulting volume V was converted into porosity, P(t), according to Eq. (3), r s being the density of gas-free dough (r s z 1.23 g/cm 3 according to Shehzad et al, 2010). The dough shape ratio was defined by S(t) ¼ H/L max , H and L max being, respectively, the height and the maximum width of the dough sample at a given time.…”

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

“…Gandikota and MacRitchie (2005) measured the height of the dough to assess its expansion capacity and predict its baking performance. More recently, the evolution of the porosity during proofing was determined by a follow-up of dough surface, or volume, at macroscopic scale and by image analysis (Bellido et al, 2009;Penner et al, 2009;Romano et al, 2007;Shehzad et al, 2010). They all underlined the importance of leavening agent on porosity kinetics because of its role on gas production; besides porosity, the last study also determined dough stability during proofing and underlined the role of the dough matrix rheological properties on this property.…”

A new method for dynamic modelling of bread dough kneading based on artificial neural network

“…Rheology-Model: used to predict the rheological and viscoelastic behaviour of the dough during the leavening process. The considered variables in this model are: dough porosity/or volume fraction 'Fv (t)', dough stability 'H/L (t)' defined by Shehzad et al (2010) and dough elasticity 'E 0 (T lev )' (T lev is the dough temperature during leavening process). 3.…”