Lateral growth of a wheat dough disk under various growth conditions

Journal of Cereal Science

Volumn 49, Issue 1, 2009, Pages 65-72

  Penner, Amy ^a   Hailemariam, Leaelaf ^a   Okos, Martin ^a   Campanella, Osvaldo ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Dough; Expansion; Pressure release; Viscoelasticity

Indexed keywords

TRITICUM AESTIVUM;

EID: 57149088262     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.07.007     Document Type: Article

References (38)

1. Aguilera J.M., and Germain J.C. Advances in image analysis for the study of food microstructure. In: McClements D.J. (Ed). Understanding and Controlling the Microstructure of Complex Food (2007), Woodhead Publishing Limited, Cambridge 261-287
2. Alavi S.H., Gogoi B.K., Khan M., Bowman B.J., and Rizvi S.S.H. Structural properties of protein-stabilized starch-based supercritical fluid extrudates. Food Research International 32 (1999) 107-118
3. Alavi S.H., Rizvi S.S.H., and Harriot P. Process dynamics of starch based microcellular foams produced by supercritical fluid extrusion I: model development and II. Numerical simulation and experimental evaluation. Food Research International 6 (2003) 309-330
4. AOAC International. Official Methods of Analysis. sixteenth ed (2000), AOAC International, Gaithersburg, MD
5. Babin P., Della Valle G., Chiron H., Cloetens P., Hoszowska J., Pernot P., Reguerre A.L., Salvo L., and Dendievel R. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science 43 3 (2006) 393-397
6. Babin P., Della Valle G., Dendievel R., Lourdin D., and Salvo L. X-ray tomography study of the cellular structure of extruded starches and its relation with expansion phenomenon and foam mechanical properties. Carbohydrate Polymers 68 2 (2007) 329-340
7. Baker J.C., and Mize M.D. The origin of the gas cell in bread dough. Cereal Chemistry 18 (1941) 19-34
8. Bell A.V., Berger K.G., Russo J.V., White G.W., and Weathers T.L. A study of the micro-baking of sponges and cakes using cine and television microscopy. Journal of Food Technology 10 (1975) 147-156
9. Bellido G.G., Scanlon M.G., Page J.H., and Hallgrimsson B. The bubble size distribution in wheat flour dough. Food Research International 39 10 (2006) 1058-1066
10. Campbell G.M., Reilly C.D., Fryer P.J., and Sadd P.A. Aeration of bread dough during mixing: effect of mixing dough at reduced temperature. Cereal Food World 433 (1998) 163-167
11. Cauvain S.P., Whitworth M.B., and Alava J.M. The evolution of bubble structure in bread doughs and its effect on bread structure. In: Campbell G.M., Webb C., Pandiella S.S., and Niranjan K. (Eds). Bubbles in Foods (1999), Eagan Press, St. Paul, MN 85-88
12. 2 mixtures with controlled gelatinization by supercritical fluid extrusion. International Journal of Food Properties 9 (2006) 863-876
13. de Cindio B., and Correra S. Mathematical modeling of leavened cereal goods. Journal of Food Engineering 24 (1995) 379-403
14. Eliasson A.C., and Larson K. Cereals in Breadmaking - A Molecular Colloidal Approach (1993), Marcel Dekker, Inc, New York
15. Elmehdi H.M., Page J.H., and Scanlon M.G. Using ultrasound to investigate the cellular structure of bread crumb. Journal of Cereal Science 38 (2003) 33-42
16. Elmehdi H.M., Page J.H., and Scanlon M.G. Evaluating dough density changes during fermentation by different techniques. Journal of Cereal Chemistry 84 (2007) 2007
17. Fan J., Mitchell J.R., and Blanchard J. A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion. Journal of Food Engineering 23 (1994) 337-356
18. Fan J., Mitchell J.R., and Blanchard J.M.V. A model for the oven rise of dough during baking. Journal of Food Engineering 41 (1999) 69-77
19. Fox P., Smith P.P., and Sahi S. Ultrasound measurements to monitor the specific gravity of food batters. Journal of Food Engineering 65 3 (2004) 317-324
20. Fyrillas M.M., Kloek W., van Vliet T., and Mellema J. Factors determining the stability of a gas cell in an elastic medium. Langmuir 16 (2000) 1014-1019
21. Hailemariam L., Okos M., and Campanella O. A mathematical model for the isothermal growth of bubbles in wheat dough. Journal of Food Engineering 82 (2007) 466-477
22. http://www.nutritiondata.com/facts-C00001-01c21Ke.html Retrieved on 8/28/2007
23. Kumagai H., Lee B.H., Kumagai H., and Yano T. Critical radius and time course of expansion of an isolated bubble in wheat flour dough under temperature rise. Agricultural and Biological Chemistry 55 4 (1991) 1081-1087
24. Lai C.S., Guetzlaff J., and Hoseney R.C. Role of sodium bicarbonate and trapped air in extrusion. Journal of Cereal Chemistry 66 (1989) 69-73
25. Lee S., and Inglett G.E. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology 41 (2006) 553-559
26. Matz S.A. Bakery Technology and Engineering. third ed. (1992), Van Nostrand Reinhold, New York
27. Moraru C.I., and Kokini J.L. Nucleation and expansion during extrusion and microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food Safety 2 (2003) 120-138
28. Schwartzberg H.G., Wu J., Nussinovitch A., and Mugerwa J. Modeling deformation and flow during vapor-induced puffing. Journal of Food Engineering 25 (1995) 329-372
29. Shimiya Y., and Yano T. Rates of shrinkage and growth of air bubbles entrained in wheat flour dough. Agricultural and Biological Chemistry 52 11 (1988) 2879-2883
30. Singh A.P., and Bhattacharya M. Development of dynamic modulus and cell opening of dough during baking. Journal of Texture Studies 36 (2005) 44-67
31. Strybulevych A., Leroy V., Scanlon M.G., and Page J.H. Characterizing a model food gel containing bubbles and solid inclusions using ultrasound. Soft Matter 3 11 (2007) 1388-1394
32. Swanson R.B., Carden L.A., and Parks S.S. Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies. Journal of Food Quality 22 (1999) 19-29
33. Taki K., Nakayama T., Yatsuzuka T., and Ohshima M. Visual observations of batch and continuous foaming processes. Journal of Cellular Plastics 39 (2003) 155-169
34. Trater A.M., Alavi S., and Rizvi S.S.H. Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams. Food Research International 38 6 (2005) 709-719
35. Wagner, M., Zhang, L., Quellec, S., Doursat, C., Flick, D., Trystram, G., Lucas, T., 2006. Role of the crust formation on local expansion during bread baking. In: Campbell, G.M., Pyle, L., Scanlon, M. (Eds.), Proceedings of Bubbles in Food: Novelty, Health and Luxury, September 10-14, Windermere (UK).
36. Wang L., Ganjyal G.M., Jones D.D., Weller C.L., and Hanna M.A. Modeling of bubble growth dynamics and nonisothermal expansion in starch-based foams during extrusion. Advances in Polymer Technology 24 1 (2005) 29-45
37. Whitworth M.B., and Alava J.M. The imaging and measurement of bubbles in bread doughs. In: Campbell G.M., Webb C., Pandiella S.S., and Niranjan K. (Eds). Bubbles in Foods (1999), Eagan Press, St. Paul, MN 221-231
38. Zoulias E., Oreopoulou V., and Kounalaki E. Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture 82 (2002) 1637-1644