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

• Published in: Journal of texture studies Vol. 28; no. 3; pp. 273 - 288
• Main Authors: SHIMIYA, Y., NAKAMURA, K.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.1997; Blackwell
• Subjects: Biological and medical sciences; bread; Cereal and baking product industries; doughs; Food industries; Fundamental and applied biological sciences. Psychology; gases; gaz; grosseur des particules; masa de panaderia; pain; pan; particle size; pate de cuisson; tamano de la particula; Gases; Bread making; Size; Alveolus; Dough; Fermentation; Expansion; Baking; Bread
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/j.1745-4603.1997.tb00117.x

ABSTRACT Microscopic observation showed that a group of small air cells entrained during the early stage of mixing is the original cause of cell structure of bread. At the beginning of fermentation, about 3 × 108/m2 gas cells with diameters between 3 × 10−6 and 8 × 10−4 m were entrained in the dough. The distribution curve of cell size was approximately normal on a logarithmic scale. During fermentation and proofing, a great portion of carbon dioxide was released into cells larger than about 10−4 m in diameter that was equivalent to a few percentages of total number of gas cells. After baking, gas cells smaller than 10−4 m in diameter were not observed and the total number of cells in baked bread reduced to about 106/m2 with diameters between 10−4 and about 5 × 10−3 m. The critical cell size to expand generally agreed with the calculated value using an equation, rc’= 3s/E (re': critical radius to expand, s: surface tension, E: elasticity), and cited value of s and E.