Factors controlling gas cell failure in bread dough
Factors controlling gas cell failure in bread dough
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DOI：
10.1094/cchem.1998.75.5.585
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发表时间：
1998-09-01
期刊：
影响因子：
2.4
通讯作者：
Faubion, JM
中科院分区：
文献类型：
--
作者：
Hayman, D;Sipes, K;Faubion, JM
通过气泡仪测量的气泡壁的应力松弛被用来研究生产不同面包屑颗粒的面粉的面团的气体-面团界面处的表面张力。各种小麦面粉面团的表面张力没有不同。通过动态振荡流变仪和润滑单轴压缩测量的面团流变特性对于由小麦粉制成的面团没有什么不同，这些面团可以生产具有不同面包粒的面包。然而，当测试淀粉颗粒尺寸对气室壁稳定性的影响时，小麦面粉面团中较大比例的大淀粉颗粒的存在足以导致最终烘焙产品中的气室聚结和开放的面包屑颗粒。这表明淀粉颗粒大小至少是影响面包面包屑颗粒的因素之一。
Stress relaxation in the wall of a gas bubble, as measured by the alveograph, was used to study surface tension at the gas-dough interface of doughs from flours producing differing bread crumb grains. The surface tensions in the various wheat flour doughs were not different. Dough rheological properties, as measured by both dynamic oscillatory rheometry and lubricated uniaxial compression, were not different for doughs made from wheat flours that gave breads with different crumb grains. However, when the effect of starch granule size on gas cell wall stability was tested, the presence of a greater proportion of large starch granules in wheat flour dough was sufficient to result in gas cell coalescence and open crumb grain in the final baked product. This suggests that starch granule size is at least one of the factors that affects the crumb grain of bread.