Changes in size of gas cells in dough and bread during breadmaking and calculation of critical size of gas cells that expand

Journal of Texture Studies

Volumn 28, Issue 3, 1997, Pages 273-288

  Shimiya, Y ^a   Nakamura, K ^b  

^a JISSEN WOMEN'S UNIVERSITY   (Japan)

^b FUKUSHIMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031509955     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1997.tb00117.x     Document Type: Article

References (10)

1. BAKER, J.C. and MIZE, M.D. 1941. The origin of the gas cell in bread dough. Cereal Chem. 18, 19-33.
2. BLOKSMA, A.H. 1990. Dough structure, dough rheology, and baking quality. Cereal Foods World 35, 237-244.
3. GENT, A.N. and TOMPKINS, D.A. 1969. Surface energy effects for small holes or particles in elastomers. J. Polymer Sci. Part A-2 7, 1483-1488.
4. KUMAGAI, H. 1987. Fundamental studies on food expansion. Thesis. Tokyo University.
5. PLANK, P. 1949. Cited by Ede, A.J. Modern Refrig. 52, 52.
6. SHIMIYA, Y. 1984. Shrinkage and growth of nuclei of air cells entrained in food materials before and at an early stage of baking, Thesis. Tokyo University.
7. SHIMIYA, Y. and YANO, T. 1987. Measurements of accompanying air, specific surface area and micropore volume of some flour particles. Agric. Biol. Chem. 51, 25-30.
8. SHIMIYA, Y. and YANO, T. 1988. Rates of shrinkage and growth of air bubbles entrained in wheat flour dough. Agric. Biol. Chem. 52, 2879-2883.
9. VAN VLIET, T., JANSSEN, A.M., BLOKSMA, A.H. and WALSTRA, P. 1992. Strain hardening of dough as a requirement for gas retention. J. Texture Studies 23, 439-460.
10. YANO, T. and SHIMIYA, Y. 1988. Expansion of a spherical hole in elastic food materials with surface tension. Agric. Biol. Chem. 52, 3113-3117.