Proving of Bread Dough I: Modelling the Evolution of the Bubble Size Distribution

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 81, Issue 3, 2003, Pages 194-206

  Chiotellis, E ^a   Campbell, G M ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Bread dough; Bubble growth models; Carbon dioxide production; Diffusive mass transfer; Mixing pressure; Proving; Yeast

Indexed keywords

BUBBLES (IN FLUIDS); COMPUTER SIMULATION; MIXING; PARTICLE SIZE ANALYSIS; YEAST; BUBBLE FORMATION; CARBON DIOXIDE; MASS TRANSFER; SIZE DISTRIBUTION; SOLUBILITY;

MIXING PRESSURE;

FOOD PROCESSING;

BREAD DOUGH; BUBBLE GROWTH MODELS; LIQUID DOUGH PHASE;

EID: 0142094624     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030803322437965     Document Type: Article

References (43)

1. APV Corporation Ltd, 1992, UK Patent GB 2 264 623A.
2. Bailey, C.H., 1955, Gas pressure in fermented doughs, Cereal Chem, 32: 152-156.
3. Barlow, E.L. and Langlois, W.E., 1962, Diffusion of gas from liquid into an expanding bubble, IBM J, July: 329-337.
4. Bloksma, A.H., 1990, Rheology of the breadmaking process, Cereal Foods World, 35(2): 228-236.
5. Campbell, G.M., 1991, The aeration of bread dough during mixing, PhD Thesis, University of Cambridge, Cambridge, UK.
6. Campbell, G.M. and Herrero-Sanchez, R., 2001, Bubble growth during proving of bread dough: Simulation and experimental validation of the effect of proving temperature, in Proceedings of 6th World Chemical Engineering Congress, University of Melbourne, Melbourne, Australia.
7. Campbell, G.M., Rielly, C.D., Fryer, P.I. and Sadd, P.A., 1998, Aeration of bread dough during mixing: The effect of mixing dough at reduced pressure, Cereal Foods World, 43: 163-167.
8. Campbell, G.M., Herro-sanchez, R., Payo-Rodriguez, R. and Merchan, M.I., 2001, Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing, Cereal Chem, 78(3): 272-277.
9. Cauvain, S.P., 1994, New mixer for variety bread production, Eur Food Drink Rev, Autumn: 51-53.
10. Cauvain, S.P., 1998, Breadmaking processes, in Technology of Breadmaking, Cauvin, S.P. and Young, I.S. (eds) (Chapman and Hall, London, UK), pp 18-44.
11. Cauvain, S.P., Whitworth, M.B. and Alava, J.M., 1999, The evolution of bubble structure in bread doughs and its effect on bread structure, in Bubbles in Food, Campbell, G.M., Webb, C., Pandiella, S.S. and Niranjan, K. (eds) (Eagan Press, St Paul, MN, USA), pp 85-88.
12. Chamberlain, N. and Collins, T.H., 1979, The Chorleywood bread process: the role of oxygen and nitrogen, Bakers Dig, 53: 18-24.
13. Chang, D.H. and Yoo, H.J., 1981, Studies on structural foam processing. IV. Bubble growth during mold filing, Polym Eng Sci, 21(9): 518-533.
14. Coulson, J.M. and Richardson, J.F., 1999, Chemical Engineering: Fluid Flow, Heat Transfer and Mass Transfer, 6th edition (Butterworth Heinemann, Oxford, UK).
15. de Cindio, B. and Correra, S., 1995, Mathematical modelling of leavened cereal goods, J Food Eng, 24: 379-403.
16. Dobraszczyk, B.I., 1999, Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs, in Bubbles in Food, Campbell, G.M., Webb, C., Pandiella, S.S. and Niranjan, K. (eds) (Eagan Press, St Paul, MN, USA), p 173.
17. Elmehdi, H.M., Page, J.H. and Soanlon, M.G., 2003, Monitoring dough fermentation using acoustic waves, Trans IChemE Part C: Food Bioprod Proc, 81: 217-223.
18. Epstein, P.S. and Plesset, M.S., 1950, On the stability of gas bubbles in liquid-gas solutions, J Chem Phys, 18(11): 1505-1509.
19. Gent, A.N. and Tompkins, D.A., 1969, Nucleation and growth of gas bubbles in elastomers, J Appl Phys, 40(6): 2520-2525.
20. He, H. and Hoseney, R.C., 1991, Gas retention of different cereal flours, Cereal Chem, 68(4): 334-336.
21. Herreo-Sanchez, R., 2000, Simulation of bubble growth during proving of bread dough, MPhil Thesis, Satake Centre for Grain Process Engineering, Department of Chemical Engineering, UMIST, Manchester, UK.
22. Hibberd, G.E. and Parker, N.S., 1976, Gas pressure-volume-time relationships in fermenting doughs. I. Rate of production and solubility of carbon dioxide in dough, Cereal Chem, 53: 338-345.
23. Huang, H. and Kokini, J.L., 1999, Prediction of dough volume development which considers the biaxial extensional growth of cells, in Bubbles in Food, Campbell, G.M., Webb, C., Pandiella, S.S. and Niranjan, K. (eds) (Eagan Press, St Paul, MN, USA), pp 113-120.
24. Kay, J.M. and Nedderman, R.M., 1985, Fluid Mechanics and Transfer Processes (Cambridge University Press, Cambridge, UK).
25. Kim C., 1994, Collapse of spherical bubbles in Maxwell fluids, J non-Newtonian Fluid Mech, 55: 37-58.
26. 2 production rate from sponge dough, Food Microbiol, 7: 43-47.
27. Papanastastiou, A.C., Scriven, L.E. and Macosko, C.W., 1984, Bubble growth and collapse in viscoelastic liquids analysed, J non-Newtonian Fluid Mech, 16: 53-75.
28. Proussevitch, A.A. and Sahagian, D.L., 1998, Dynamics and energetics of bubble growth in magmas: Analytical formulation and numerical modeling, J Geophys Res Solid Earth, 103: 18223-18251.
29. Ramesh, N.S., Rasmussen, D.H. and Campbell, G.A., 1991, Numerical and experimental studies of bubble growth during the microcellular foaming process, Polym Eng Sci, 31(23): 1657-1664.
30. Rosner, D.E. and Epstein, M., 1972, Effects of interface kinetics, capillarity and solute diffusion on bubble growth rates in highly supersaturated liquids, Chem Eng Sci, 27: 69-88.
31. Scanlon, M.G., Elmehdi, H.M. and Page, J.H., 2002, Probing gluten interactions with low-intensity ultrasound, in Wheat Quality Elucidation: the Bushuk Legacy, Ng, P.K.W. and Wrigley, C.W. (eds) (AACC Press, St Paul, MN), pp 170-182.
32. Scriven, L.E., 1959, On the dynamics of phase growth, Chem Eng Sci, 10: 1-13.
33. Shah, P., Campbell, G.M., McKee, S.L. and Rielly, C.D., 1998, Proving of bread dough: Modelling the growth of individual bubbles, Trans IChemE, Part C, Food and Bioprod Proc, 16: 73-79.
34. Shah, P., Campbell, G.M., Dale, C. and Rudder, A., Modelling bubble growth during proving of bread dough: predicting the output from the Chopin Rheofermentometer, in Bubbles in Food, Campbell, G.M., Webb, C., Pandiella, S.S. and Niranjan, K. (eds) (Eagan Press, St Paul, MN, USA), pp 95-106.
35. Shimiya, Y. and Nakamura, K., 1997, Changes in size of gas cells in dough and bread during breadmaking and calculation of gas cells that expand, J Texture Stud, 28:273-288.
36. Shimiya, Y. and Yano, T., 1987, Diffusion-controlled shrinkage and growth of an air bubble entrained in water and in wheat flour particles, Agric Biol Chem, 51(7): 1935-1940.
37. Shimiya, Y. and Yano, T., 1988, Rate of shrinkage and growth of air bubbles entrained in wheat flour dough, Agric Biol Chem, 52: 2879-2883.
38. Street, J.R., 1968, The rheology of phase growth in elastic liquids, Trans Soc Rheol, 12(1): 103-131.
39. van Vliet, T., Janssen, T., Bloksma, A.H. and Walstra, P., 1992, Strain hardening of dough as a requirement for gas retention, J Texture Stud, 23: 439-460.
40. Venerus, D.C. and Yala, N., 1997, Transport analysis of diffusion-induced bubble growth and collapse in viscous liquids, AIChE J, 43(11): 2948-2958.
41. Venerus, D.C., Yala, N. and Bernstein, B., 1998, Analysis of diffusion-induced bubble growth in viscoelastic liquids, J non-Newtonian Fluid Mech, 75: 55-75.
42. Whitworth, M.B., 2002, Development of bubble structure in bread dough, Grain Feed Mill Technol, 112(6): 10-11.
43. Yano, T. and Shimiya, Y., 1998, Expansion of a spherical hole in elastic food materials with surface tension, Agric Biol Chem, 52(12): 3113-3117.