Expansion capacity of doughs: methodology and applications
Expansion capacity of doughs: methodology and applications
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DOI：
10.1016/j.jcs.2005.02.007
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发表时间：
2005-09-01
影响因子：
3.8
通讯作者：
MacRitchie, F
中科院分区：
文献类型：
--
作者：
Gandikota, S;MacRitchie, F
基于施加已知负压并使用面团高度跟踪器测量面团达到的高度，开发了一种用于测量面团膨胀能力的仪器。在 74 厘米汞柱的负压下，从混合后到打样结束的所有加工阶段，膨胀后都达到了相同的最大高度。对于这种负压（74 cm Hg），混合 9 种硬质小麦粉和 10 种软质小麦粉的面团后立即测量的膨胀面团高度与相应烘焙面包达到的高度非常一致（r=0.99）。还发现披萨面团与烘焙披萨高度具有良好的相关性（r=0.78，在 1% 水平上显着）。该方法用于获取加工过程中添加溴酸盐和提取面粉脂质的影响时间的信息。仅在最后的醒发阶段后才观察到添加溴酸盐导致面团膨胀能力增加。通过 CrumbScan 软件测量，面包屑的气室细度因添加溴酸盐而降低，但气室伸长率增加。去脂效果不同。所有加工阶段的膨胀能力均有所增加，面包屑的气室细度也有所增加。膨胀能力似乎是面团的固有特性，并且可能有潜力作为预测烘焙性能的快速测量方法。 (c) 2005 Elsevier Ltd. 保留所有权利。
An instrument for measuring the expansion capacity of dough was developed based on the application of a known negative pressure and measurement of the height reached by the dough using a dough height tracker. At a negative pressure of 74 cm of Hg, the same maximum heights were reached after expansion at all stages of processing from after mixing to end of proof. For this negative pressure (74 cm Hg), the expanded dough heights measured immediately after mixing for doughs from 9 hard and 10 soft wheat flours coincided closely with the heights reached by corresponding baked loaves (r=0.99). Pizza doughs were also found to give a good correlation with baked pizza height (r=0.78, significant at 1% level). The method was used to obtain information about the timing of the effects of bromate addition and flour lipid extraction during processing. An increase in dough expansion capacity from bromate addition was observed only after the final proofing stage. Gas cell fineness of the bread crumb, measured by CrumbScan software, was decreased by bromate addition but gas cell elongation was increased. Effects of lipid removal, were different. An increase in expansion capacity occurred at all processing stages and gas cell fineness of the bread crumb was increased. Expansion capacity appears to be an inherent property of a dough and may have potential as a rapid measurement to predict baking performance. (c) 2005 Elsevier Ltd. All rights reserved.