Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving

Z. Mousia, G. M. Campbell, S. S. Pandiella, C. Webb

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

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. 

The time of gas loss decreased with increasing proving temperature for all fat levels, as expected due to increasing yeast activity and reduced carbon dioxide solubility. The final gas capacity of dough is affected by the mixing pressure and the temperature. Fat content had no significant effect on the time of the loss of gas retention or the dough's final expansion capacity. However, fat affected the pattern of gas loss towards the end of proving; thus in doughs with fat, the gas loss rate occurred smoothly and gradually, in contrast to the doughs with no fat that exhibited sudden gas loss. The findings demonstrated that the dynamic dough density method is a sensitive, straightforward technique for the investigation of factors affecting gas retention in bread doughs.

LanguageEnglish
Pages139-147
Number of pages9
JournalJournal of Cereal Science
Volume46
Issue number2
Early online date25 Feb 2007
DOIs
Publication statusPublished - Sep 2007
Externally publishedYes

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dough
Gases
Fats
Pressure
Temperature
gases
lipids
temperature
Bread
lipid content
Flour
Carbon Dioxide
bread dough
Yeast
Solubility
mixers
Yeasts
aeration
solubility
flour

Cite this

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title = "Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving",
abstract = "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. The time of gas loss decreased with increasing proving temperature for all fat levels, as expected due to increasing yeast activity and reduced carbon dioxide solubility. The final gas capacity of dough is affected by the mixing pressure and the temperature. Fat content had no significant effect on the time of the loss of gas retention or the dough's final expansion capacity. However, fat affected the pattern of gas loss towards the end of proving; thus in doughs with fat, the gas loss rate occurred smoothly and gradually, in contrast to the doughs with no fat that exhibited sudden gas loss. The findings demonstrated that the dynamic dough density method is a sensitive, straightforward technique for the investigation of factors affecting gas retention in bread doughs.",
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Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving. / Mousia, Z.; Campbell, G. M.; Pandiella, S. S.; Webb, C.

In: Journal of Cereal Science, Vol. 46, No. 2, 09.2007, p. 139-147.

Research output: Contribution to journalArticle

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