Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

• Published in: Food research international Vol. 43; no. 8; pp. 1999 - 2005
• Main Authors: Shehzad, A., Chiron, H., Della Valle, G., Kansou, K., Ndiaye, A., Réguerre, A.L.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2010; Elsevier
• Subjects: Biological and medical sciences; Bubble growth; Cereal and baking product industries; Dough; Energy; Fermentation; Flour; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Life Sciences; Mathematical analysis; Mathematical models; Mixing energy; Porosity; Rheological properties; Stability; Strain hardening; Mixing energy; Porosity; Fermentation; Bubble growth; Bakery product; Mixing; Stability; Growth; Bread; Image analysis; Bubble; Energy; Cereal product; Quality; Dough; Chemical composition; POROSITY; TAILLE DE BULLE; BUBBLE GROWTH; FERMENTATION; MICROTOMOGRAPHIE RAYON X; MIXING ENERGY; IMAGE VIDEO
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2010.05.019

A method was developed to study the modifications of volume and shape of wheat flour dough during fermentation process by digital camera. Various compositions and mixing conditions were implemented in order to prepare dough pieces with different rheological properties. Results were analyzed in terms of porosity and stability, defined as the shape ratio of the dough. The kinetics of the two variables, were fitted by simple mathematical models. Porosity evolution was a lot influenced by the composition of the dough and results were found in agreement with those obtained by X-Ray Microtomography, but less by the mixing conditions. Conversely, the stability was favoured by larger levels of specific mixing energy, in the range (20, 60 kJ/kg). The interpretation of these results suggested that gas production is the main variable governing expansion kinetics whereas rheological properties, mainly strain hardening, has the most significant role on stability.