Quantitative fit of a model for proving of bread dough and determination of dough properties

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

“…Nevertheless, the population of smaller sized bubbles was only reduced by 25% from fermentation to proofing, owing to the sheeting and moulding operations carried out before the proofing stage which tend to redivide the existing bubbles. The forming and shaping unit operations such as remixing, sheeting, and moulding are known to have a considerable effect on the bubble size and distribution (Cordoba, ). Another reason for the existence of a population of smaller bubbles is that their internal pressure is such that the CO 2 cannot diffuse into them to cause an increase in size (Cauvain & Young, ).…”

Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

“…Duplicate samples of 10 mL dough of each recipe were placed in a test tube and left for 50 min incubation at 35 C. The final height of the dough was measured. This method was based on that described by Córdoba (2010), who measured the volume change of dough into a cylindrical glass mold incubated in a closed chamber in an attempt to model the proofing of bread dough.…”

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

“…In addition, they were able to predict the gas holding capacity of the evaluated doughs. Further modelling of dough growth during fermentation was performed by Córdoba et al 122, Shezhad et al 123, and Stanke et al 124. All models show the relation of dough composition and properties during the fermentation process, which would suggest an industrial application.…”