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In this work the effect of fat content on dough aeration during proving was investigated using dynamic dough density measurements. Doughs of three different fat levels (0%, 0.04% and 0.2% flour basis) were mixed under various pressures using a Tweedy mixer and proved at five different temperatures (30, 35, 40, 45 and 50 °C) in the dynamic dough density system. The dough expansion capacity and the time of the gas loss of each dough sample were measured and related to fat level, mixing pressure and proving temperature. 相似文献
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Proving of bread dough is a crucial step in bread making. So far researches have succeeded in modelling the bubble growth according to miscellaneous external conditions. These models are based on assumptions that can be discussed at the light of pressure measurements inside dough bubbles during proving. In this study, the use of miniaturised pressure transducers made it possible to assess pressure inside bubbles of diameter larger than a quarter of a millimetre. Pressure results were discussed with the use of a simplified mathematical model in order to give insights onto the forces restricting bubble growth. The relevance of the surface tension versus the viscous resistance of the dough was discussed into two water content conditions. 相似文献
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