Proving of bread dough: Modelling the growth of individual bubbles

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

Volumn 76, Issue 2, 1998, Pages 73-79

  Shah, P ^b   Campbell, G M ^b   Mckee, S L ^b   Rielly, C D ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Bread dough proving; Bubble growth; Diffusion

Indexed keywords

EID: 0345768597     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030898531828     Document Type: Article

References (25)

1. Campbell, G. M., 1991, The aeration of bread dough during mixing, PhD Thesis, (University of Cambridge).
2. Bloksma, A. H., 1990, Rheology of the breadmaking process, Cereal Foods World, 35: 228-236.
3. Bloksma, A.H., 1990, Dough structure, dough rheology, and baking quality. Cereal Foods World, 35: 237-244.
4. 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: 338-346.
5. Moore, W. R. and Hoseney, R. C., 1985, The leavening of bread dough, Cereal Foods World, 30: 791-792.
6. Hoseney, R. C., 1986, Yeast leavened products, in Principles of Cereal Science and Technology: A General Reference on Cereal Foods, 3rd edn, 203-244, (AACC, St Paul, Minneapolis) 203-244.
7. Baker, J.C. and Mize, M.D., 1946, Gas occlusion in dough mixing, Cereal Chem, 23: 39-51.
8. Matsumoto, H., 1973, Rheology of yeasted dough, The Bakers Digest, October: 40-42.
9. Bloksma, A. H. and Bushuk, W., 1988, Rheology and chemistry of dough, in Wheat vol II, Pomeranz, Y (ed), 3rd edn, (AACC, St Paul, Minneapolis) 131-217.
10. Ito, M., Yoshikawa, S., Asami, K. and Hanai, T., 1992, Dielectric monitoring of gas production in fermenting bread dough, Cereal Chem, 69: 325-327.
11. He, H. and Hoseney, R. C., 1992, Factors controlling gas retention in non-heated doughs, Cereal Chem, 69: 1-6.
12. Shimaya, 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: 1935-1940.
13. Shimaya, Y. and Yano, T., 1988, Rate of shrinkage and growth of air bubbles entrained in wheat flour dough, Agric. Biol. Chem, 52: 2879-2883.
14. Fan, J. T., Mitchell, J. R. and Blanshard, J. M. V., 1994, A computer-simulation of the dynamics of bubble-growth and shrinkage during extrudate expansion, J Food Eng, 23: 337-356.
15. Gan, Z., Ellis, P. R. and Schofield, J. D., 1995, Mini review: Gas cell stabilisation and gas retention in wheat bread dough, J Cereal Sci, 21: 215-230.
16. Brooker, B. E., 1993, The stabilisation of air in foods containing fat - a review, Food Structure, 12: 115-122
17. Brooker, B. E., 1996, The role of fat in the stabilisation of gas cells in bread dough, J Cereal Sci, 24: 187-198.
18. Baker, J. C. and Mize, M. D., 1941, The origin of the gas cell in bread dough, Cereal Chem, 18: 34-41
19. Bloksma, A. H., 1981, Effect of surface tension in the gas-dough interface on the rheological behaviour of dough, Cereal Chem, 58: 481-486.
20. Kay, J. M. and Nedderman, R. M., 1985, Fluid Mechanics and Heat Transfer (Cambridge University Press, UK).
21. de Cindio, B. and Correra, S., 1995, Mathematical modelling of leavened cereal goods, J Food Eng, 24: 379-403.
22. Kokelaar, J. J. and Prins, A., 1995b, Surface rheological properties of bread dough components in relation to gas bubble stability, J Cereal Sci, 22: 53-61.
23. Campbell, G. M., Rielly, C. D., Fryer, P. J. and Sadd, P. A., 1991, The measurement of bubble size distributions in an opaque food fluid, Trans IChemE, 69 (C2): 67-76.
24. Press, W. H., Flannery, B. P., Teusolsky, S. A. and Vetterling, W. T., 1986 Numerical Recipes: The Art of Scientific Computing (Cambridge University Press, UK).
25. Mita, T. and Matsumoto, H., 1978, Relationship between the internal pressure and bubble size of fermented dough, J Agric Chem Soc Japan, 52: 111-116.