Bread aeration and dough rheology: An introduction

G. M. Campbell, P. J. Martin

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Citations (Scopus)

Abstract

Aeration and rheology interact throughout the breadmaking process to create the distinctive and appealing structure of bread. Aeration during mixing provides oxygen for dough development and creates nuclei for the carbon dioxide produced by yeast during proving; the unique rheology of dough allows these bubbles to be retained to create a well risen dough piece that is set by baking. A wide range of methods have been applied to elucidate the origins of dough rheology and its outworking in relation to bread quality, and the mechanisms of aeration during mixing, moulding, proving and baking. This work has invigorated bread research and stimulated new scientific insights and industrial applications. These methods and insights, while continuing to improve bread quality, also have the potential to inform the improvement of the diverse range of bakery products.

Original languageEnglish
Title of host publicationBreadmaking
Subtitle of host publicationImproving quality
EditorsStanley Cauvain
PublisherElsevier Inc.
Pages299-336
Number of pages38
EditionSecond Edition
ISBN (Print)9780857090607
DOIs
Publication statusPublished - 25 Apr 2012
Externally publishedYes

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  • Cite this

    Campbell, G. M., & Martin, P. J. (2012). Bread aeration and dough rheology: An introduction. In S. Cauvain (Ed.), Breadmaking: Improving quality (Second Edition ed., pp. 299-336). Elsevier Inc.. https://doi.org/10.1533/9780857095695.2.299