Aeration of bread dough influenced by different way of processing
Aeration of bread dough influenced by different way of processing
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DOI：
10.1016/j.jcs.2009.10.002
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发表时间：
2010-01-01
影响因子：
3.8
通讯作者：
van der Goot, A. J.
中科院分区：
文献类型：
--
作者：
Peighambardoust, S. H.;Fallah, E.;van der Goot, A. J.
研究了稳定剪切与z型叶片混合对面团在加工过程中以及随后的打样和面包烘烤阶段的机械通气和保气能力的影响。含水率的降低导致z形叶片混合面团的静、动密度降低。在低水分含量下，面团具有更高的稠度，并且在加工过程中倾向于物理上捕获更多的气泡，从而导致面团体积较大，从而密度低。结果表明，加工后立即用静态面团密度测量，两种工艺的机械曝气效果相似。在低转速下剪切，产生的面团体积与z-叶片混合时相似。然而，面团膨胀试验和面包制作试验都表明，剪切面团的保气能力显著降低，特别是在较高的转速下。这可以解释为较高的剪切速率会破坏面筋网络并对气体保持能力产生负面影响。结果揭示了加工条件的影响；例如，变形流对面团曝气的影响。此外，剪切系统的转速对面团在打样和烘烤过程中的通气性和保气性有影响。(c) 2009 Elsevier Ltd.版权所有。
The effect of steady shearing versus z-blade mixing on mechanical aeration and gas retaining ability of the dough during processing and subsequent proofing and bread baking stages was investigated. Reduction in moisture content led to reduction in both static and dynamic densities of z-blade mixed dough. At low moisture content, dough had higher consistency and tended to physically entrap more air bubbles upon processing, leading to a higher dough volume and, thereby a low density. The results showed that both processes led to similar mechanical aeration as measured by static dough density immediately after processing. Shearing at a low rotational speed, led to similar proofing dough volume as z-blade mixing did. Nevertheless, both dough expansion test and breadmaking trials showed a significant reduction in gas retaining ability of sheared dough, especially at higher rotational speeds. This is explained by the fact that higher shear rates could break up the gluten network and negatively influence gas retaining ability. The results revealed the influence of processing conditions; e.g. the type of deformation flow on dough aeration. Furthermore, it was shown that rotational speed in the shearing system influences the aeration and gas holding ability of the dough during proofing and baking processes. (c) 2009 Elsevier Ltd. All rights reserved.