ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.1997.tb00117.x
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