Bread aeration and dough rheology: An introduction

G. M. Campbell, P. J. Martin

    Research output: Chapter in Book/Report/Conference proceedingChapter

    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. © 2012 Woodhead Publishing Limited All rights reserved.
    Original languageEnglish
    Title of host publicationBreadmaking: Improving quality, Second Edition|Breadmaking: Improv. qual., Second Ed.
    Place of PublicationUK
    PublisherElsevier BV
    Pages299-336
    Number of pages37
    Edition2
    DOIs
    Publication statusPublished - Apr 2012

    Keywords

    • Bakery products
    • Baking
    • Bubbles
    • Gluten
    • Mixing
    • Moulding
    • Proving

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