Proving of bread dough: Modelling the growth of individual bubbles
Proving of bread dough: Modelling the growth of individual bubbles
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DOI：
10.1205/096030898531828
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发表时间：
1998-06-01
影响因子：
4.6
通讯作者：
Rielly, CD
中科院分区：
文献类型：
--
作者：
Shah, P;Campbell, GM;Rielly, CD
面包面团的证明使用经典的单组分扩散理论建模，以描述由含有溶解的二氧化碳的液体面团包围的气泡的生长速率。将所得微分方程进行数值积分，预测气泡生长的初始气泡尺寸和系统参数（二氧化碳浓度，气泡界面处的表面张力，温度）的效果。可能存在两种情况;面团可能被二氧化碳过饱和或不饱和。当面团过饱和时，该模型预测了一个临界气泡尺寸，超过该尺寸气泡将无限增长，而低于临界气泡尺寸气泡将达到一个极限尺寸并停止增长。临界气泡尺寸随二氧化碳浓度的增加而减小，随表面张力的增加而增大。在饱和度以下，所有气泡达到与其初始尺寸成比例的尺寸上限。最终气泡尺寸随二氧化碳浓度增加而增加，随表面张力增加而减小。较高的温度通过增加亨利定律常数的值而增加气泡生长的速率并减小过饱和面团的临界气泡尺寸。较高的温度也增加了欠饱和系统的最终气泡尺寸。该模型可以扩展到包括酵母动力学和整个气泡大小分布，开发一个完整的模拟证明操作。
Proving of bread dough was modelled using classical one-component diffusion theory, to describe the rate of growth of bubbles surrounded by liquid dough containing dissolved carbon dioxide. The resulting differential equation was integrated numerically to predict the effect of initial bubble size and system parameters (carbon dioxide concentration, surface tension at the bubble interface, temperature) on bubble growth. Two situations exist, potentially; the dough could be either supersaturated or subsaturated with carbon dioxide. When the dough is supersaturated, the model predicts a critical bubble size above which bubbles grow indefinitely, while below the critical bubble size bubbles reach a limiting size and stop growing. The critical bubble size decreases with increasing carbon dioxide concentration and increases with increasing surface tension. Below saturation, all bubbles reach an upper size limit proportional to their initial size. The final bubble size increases with carbon dioxide concentration and decreases with increasing surface tension. Higher temperatures increase the rate of bubble growth and reduce the critical bubble size for supersaturated doughs, by increasing the value of Henry's Law constant. Higher temperatures also increase the final bubble size for subsaturated systems. The model could be extended to include yeast kinetics and entire bubble size distributions, to develop a full simulation of the proving operation.