Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing

Cereal Chemistry

Volumn 78, Issue 3, 2001, Pages 272-277

  Campbell, G M ^a   Herrero Sanchez, R ^a   Payo Rodriguez, R ^a   Merchan, M L ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

MASS TRANSFER; MIXERS (MACHINERY); MIXING; QUALITY CONTROL;

AIR CONTENT; DIACETYL; GAS RETENTION; HIGH SPEED; LOWER DENSITY; MEASUREMENTS OF; MONOGLYCERIDES; SODIUM STEAROYL LACTYLATE; TARTRATE ESTERS; THREE-LEVEL;

SURFACE ACTIVE AGENTS;

SURFACTANT;

AERATION; ARTICLE; BREAD; COOKING; DENSITY; FLOUR;

EID: 0034984849     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.3.272     Document Type: Article

References (38)

1. Antistaling additive effects on fresh wheat bread quality
2. Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs
3. Gas occlusion during dough mixing
4. Rheology and chemistry of dough
5. Various oils, surfactants, and their blends as replacements for shortening in breadmaking
6. The measurement of bubble size distributions in an opaque food fluid
7. Measurement and interpretation of dough densities
8. Reconstruction of bubble size distributions from slices
9. Entrainment and disentrainment of air during bread dough mixing, and their effect on scale-up of dough mixers
10. The evolution of bubble structure in bread doughs and its effect on bread structure
11. The Chorleywood Bread Process
12. The Chorleywood Bread Process: Effect of reduced pressure during mixing
13. Lipid binding of formula bread doughs - Relationships with dough and bread technological performance
14. Gas cell stabilization and gas retention in wheat bread dough
15. Bread crumb grain development during baking
16. Differences in gas retention, protein solubility and rheological properties between flours of different baking quality
17. Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties
18. A mechanism by which shortening and certain surfactants improve loaf volume in bread
19. Effect of surfactants on air incorporation of dough and crumb grain of bread
20. Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread
21. Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough
22. Shortening systems: Fats, oils and surface active agents-Present and future
23. Surfactants in baked foods: Current practice and future trends
24. Study of the effect of DATEM. I. Influence of fatty acid chain length on rheology and baking
25. Theoretical aspects of surfactants in relation to their use in breadmaking
26. Food additives
27. Influence of shortening and surfactants on retention of carbon dioxide in bread doughs
28. Effect of certain surfactants on the starch in bread
29. Modeling bubble growth during proofing of bread dough: Predicting the output from the Chopin Rheofermentometer
30. Proving of bread dough: Modeling the growth of individual bubbles
31. Diffusion-controlled shrinkage and growth of an air bubble entrained in water and in wheat flour particles
32. Rate of shrinkage and growth of air bubbles entrained in wheat flour dough
33. Effects of emulsifiers on farinograph and extensigraph measurements
34. Emulsifiers
35. Dough properties and proof times of yeasted doughs affected by surfactants
36. Effects of mixing and surfactants on microscopic structure of wheat glutenin
37. The imaging and measurement of bubbles in bread doughs
38. Bread crumb amylograph studies. I. Effects of storage time, shortening, flour lipids and surfactants