Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers

Grant M. Campbell, Marcela Ross, Lidia Motoi

Research output: Chapter in Book/Report/Conference proceedingChapter

5 Citations (Scopus)

Abstract

The dynamic dough density system, which simulates growth during proving of bread dough, was refined to enhance the accuracy and reproducibility of the technique. The system was then used to quantify the expansion capacity of doughs, as indicated by the minimum density achieved by a proving dough piece, in three different scales of geometrically similar laboratory dough mixers. The effects of bran level on dough expansion and baked loaf characteristics were investigated. Dynamic dough density measurements showed no difference in expansion capacity during proving from doughs mixed in the three scales of mixer. Bran at 7.5% flour substitution had no significant effect on the minimum density, but decreased loaf volumes compared with no bran. Addition of bran at 15% substitution decreased loaf volume further and also decreased the maximum expansion during proving, indicating that at this level bran exerts at least part of its effect in reducing loaf volumes during the proving stage of the breadmaking process. Baking scores were comparable for loaves baked from doughs mixed in the two larger scales of mixer, while specific loaf volume decreased as mixer scale decreased.

Original languageEnglish
Title of host publicationBubbles in Food 2
Subtitle of host publicationNovelty, Health and Luxury
EditorsGrant. M Campbell, Martin G. Scanlon, D. Leo Pyle
Place of PublicationSt. Paul, U.S.A.
PublisherElsevier
Chapter32
Pages323-336
Number of pages14
ISBN (Electronic)9780128104590
ISBN (Print)9781891127595
DOIs
Publication statusPublished - 1 Jan 2008
Externally publishedYes

Publication series

NameAmerican Association of Cereal Chemists International
PublisherElsevier

Fingerprint

mixers
Bread
bran
Flour
dough
Growth
Breadmaking
Substitution reactions
Density (specific gravity)
loaves
bread dough
breadmaking
baking
reproducibility
flour

Cite this

Campbell, G. M., Ross, M., & Motoi, L. (2008). Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers. In G. M. Campbell, M. G. Scanlon, & D. L. Pyle (Eds.), Bubbles in Food 2: Novelty, Health and Luxury (pp. 323-336). (American Association of Cereal Chemists International). St. Paul, U.S.A.: Elsevier. https://doi.org/10.1016/B978-1-891127-59-5.50036-5
Campbell, Grant M. ; Ross, Marcela ; Motoi, Lidia. / Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers. Bubbles in Food 2: Novelty, Health and Luxury. editor / Grant. M Campbell ; Martin G. Scanlon ; D. Leo Pyle. St. Paul, U.S.A. : Elsevier, 2008. pp. 323-336 (American Association of Cereal Chemists International).
@inbook{6403aa19c49241c78f82dfb533b39fc0,
title = "Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers",
abstract = "The dynamic dough density system, which simulates growth during proving of bread dough, was refined to enhance the accuracy and reproducibility of the technique. The system was then used to quantify the expansion capacity of doughs, as indicated by the minimum density achieved by a proving dough piece, in three different scales of geometrically similar laboratory dough mixers. The effects of bran level on dough expansion and baked loaf characteristics were investigated. Dynamic dough density measurements showed no difference in expansion capacity during proving from doughs mixed in the three scales of mixer. Bran at 7.5{\%} flour substitution had no significant effect on the minimum density, but decreased loaf volumes compared with no bran. Addition of bran at 15{\%} substitution decreased loaf volume further and also decreased the maximum expansion during proving, indicating that at this level bran exerts at least part of its effect in reducing loaf volumes during the proving stage of the breadmaking process. Baking scores were comparable for loaves baked from doughs mixed in the two larger scales of mixer, while specific loaf volume decreased as mixer scale decreased.",
keywords = "Bran, Bread dough, Carbon dioxide, Mass transfer, Mixer design, Mixer scale, Proof, Proving, Yeast fermentation",
author = "Campbell, {Grant M.} and Marcela Ross and Lidia Motoi",
year = "2008",
month = "1",
day = "1",
doi = "10.1016/B978-1-891127-59-5.50036-5",
language = "English",
isbn = "9781891127595",
series = "American Association of Cereal Chemists International",
publisher = "Elsevier",
pages = "323--336",
editor = "Campbell, {Grant. M } and Scanlon, {Martin G.} and Pyle, {D. Leo}",
booktitle = "Bubbles in Food 2",

}

Campbell, GM, Ross, M & Motoi, L 2008, Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers. in GM Campbell, MG Scanlon & DL Pyle (eds), Bubbles in Food 2: Novelty, Health and Luxury. American Association of Cereal Chemists International, Elsevier, St. Paul, U.S.A., pp. 323-336. https://doi.org/10.1016/B978-1-891127-59-5.50036-5

Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers. / Campbell, Grant M.; Ross, Marcela; Motoi, Lidia.

Bubbles in Food 2: Novelty, Health and Luxury. ed. / Grant. M Campbell; Martin G. Scanlon; D. Leo Pyle. St. Paul, U.S.A. : Elsevier, 2008. p. 323-336 (American Association of Cereal Chemists International).

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers

AU - Campbell, Grant M.

AU - Ross, Marcela

AU - Motoi, Lidia

PY - 2008/1/1

Y1 - 2008/1/1

N2 - The dynamic dough density system, which simulates growth during proving of bread dough, was refined to enhance the accuracy and reproducibility of the technique. The system was then used to quantify the expansion capacity of doughs, as indicated by the minimum density achieved by a proving dough piece, in three different scales of geometrically similar laboratory dough mixers. The effects of bran level on dough expansion and baked loaf characteristics were investigated. Dynamic dough density measurements showed no difference in expansion capacity during proving from doughs mixed in the three scales of mixer. Bran at 7.5% flour substitution had no significant effect on the minimum density, but decreased loaf volumes compared with no bran. Addition of bran at 15% substitution decreased loaf volume further and also decreased the maximum expansion during proving, indicating that at this level bran exerts at least part of its effect in reducing loaf volumes during the proving stage of the breadmaking process. Baking scores were comparable for loaves baked from doughs mixed in the two larger scales of mixer, while specific loaf volume decreased as mixer scale decreased.

AB - The dynamic dough density system, which simulates growth during proving of bread dough, was refined to enhance the accuracy and reproducibility of the technique. The system was then used to quantify the expansion capacity of doughs, as indicated by the minimum density achieved by a proving dough piece, in three different scales of geometrically similar laboratory dough mixers. The effects of bran level on dough expansion and baked loaf characteristics were investigated. Dynamic dough density measurements showed no difference in expansion capacity during proving from doughs mixed in the three scales of mixer. Bran at 7.5% flour substitution had no significant effect on the minimum density, but decreased loaf volumes compared with no bran. Addition of bran at 15% substitution decreased loaf volume further and also decreased the maximum expansion during proving, indicating that at this level bran exerts at least part of its effect in reducing loaf volumes during the proving stage of the breadmaking process. Baking scores were comparable for loaves baked from doughs mixed in the two larger scales of mixer, while specific loaf volume decreased as mixer scale decreased.

KW - Bran

KW - Bread dough

KW - Carbon dioxide

KW - Mass transfer

KW - Mixer design

KW - Mixer scale

KW - Proof

KW - Proving

KW - Yeast fermentation

UR - http://www.scopus.com/inward/record.url?scp=85041442326&partnerID=8YFLogxK

U2 - 10.1016/B978-1-891127-59-5.50036-5

DO - 10.1016/B978-1-891127-59-5.50036-5

M3 - Chapter

AN - SCOPUS:85041442326

SN - 9781891127595

T3 - American Association of Cereal Chemists International

SP - 323

EP - 336

BT - Bubbles in Food 2

A2 - Campbell, Grant. M

A2 - Scanlon, Martin G.

A2 - Pyle, D. Leo

PB - Elsevier

CY - St. Paul, U.S.A.

ER -

Campbell GM, Ross M, Motoi L. Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers. In Campbell GM, Scanlon MG, Pyle DL, editors, Bubbles in Food 2: Novelty, Health and Luxury. St. Paul, U.S.A.: Elsevier. 2008. p. 323-336. (American Association of Cereal Chemists International). https://doi.org/10.1016/B978-1-891127-59-5.50036-5