Controlling the breadmaking process: The role of bubbles in bread

The importance of bubbles and determination of bubble size distribution in the breadmaking process are discussed. The conceptualization of breadmaking as a bubble process provides insights into how the properties of the final product can be controlled. In the straight dough process, bubble size distribution is a product of the incorporation, expulsion, coalescence, and breakup of bubbles throughout the mixing, bulk fermentation and punching stages. It is observed that although the solid-liquid phases of a dough change dramatically throughout the breadmaking process, the gas phase that makes up the bubbles is a continuous feature that is uniquely developed during each stage of the process.