@article{88835d180e4545a59f29825019e5d29c,
title = "Effect of sugar on bread dough aeration during mixing",
abstract = "The aim of this study was to understand better dough aeration and in particular to determine how aeration during mixing differs between sugar containing and non-sugar containing dough through modelling and X-ray tomography. Batches of non-yeasted bread dough were mixed using both 'plain' and 'strong' flours with systematically varying granulated caster sugar formulations. A modified Tweedy 1-type mixer was used and mixer headspace pressure was controlled at various constant values to determine steady state dough aeration conditions. Pressure step-change experiments were used to determine aeration dynamics. A population balance model was fitted to the data to enable quantitative determination of the gas entrainment rate and disentrainment coefficient. X-ray computed tomography studies and uniaxial extensibility tests were also conducted to explore further the results of the aeration studies. This method enabled the model to be fitted to the aeration step-change response using only one parameter. The main effects of granulated sugar in dough were to increase the disentrainment coefficient and, to a lesser extent, to increase the entrainment rate. The combined effect of these was a reduction in dough gas content as granulated sugar content increased. {\textcopyright} 2014 Elsevier Ltd. All rights reserved.",
keywords = "Aeration, Bubbles, Dough, Population balance model, Pressure-vacuum mixing, Voidage, Bubbles (in fluids), Computerized tomography, Food processing, Food products, Mixers (machinery), Population statistics, Tomography, Water aeration, Disentrainment coefficient, Population balance modeling, Pressure step-change, Quantitative determinations, X-ray computed tomography, Mixing",
author = "L Trinh and T Lowe and Campbell, {G M} and Philip Withers and Martin, {P J}",
note = "Export Date: 16 December 2015 CODEN: JFOED Correspondence Address: Martin, P.J.; University of Manchester, School of Chemical Engineering and Analytical ScienceUnited Kingdom References: (1992) Dough Mixing, , APV Corporation Ltd. UK Patent, GB 2 264 623A, HMSO, London, UK; Bellido G.G., Scanlon M.G., Page J.H., Hallgrimmson B., The cell size distribution in wheat flour dough (2006) Food Res. Int., 39, pp. 1058-1066; Belitz H.D., Grosch W., Schieberle P., (2004) Food Chemistry, , Springer pp. 320, 712-743, 862; Campbell G.M., Bread aeration (2003) Breadmaking: Improving Quality, pp. 352-374. , S. Cauvain, Woodhead Publishing Ltd. Cambridge, UK; Campbell G.M., Rielly C.D., Fryer P.J., Sadd P.A., Measurement and interpretation of dough densities (1993) Cereal Chem., 70, pp. 517-521; Campbell G.M., Rielly C.D., Fryer P.J., Sadd P.A., Aeration of bread dough during mixing: Effect of mixing dough at a reduced pressure (1998) Cereal Foods World, 43, pp. 163-167; Campbell G.M., Shah P., Entrainment and disentrainment of air during bread dough mixing (1999) Bubbles in Food, pp. 11-20. , G.M. Campbell, C. Webb, S.S. Pandiella, K. Niranjan, Eagan Press St. Paul, Minnesota, USA; Campbell G.M., Herrero-Sanchez R., Payo-Rodriguez R., Merchan M.L., Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing (2001) Cereal Chem., 78, pp. 272-277; Campbell G.M., Koh K.-C., Keung Y.-M., Morgenstern M., Effect of wheat bran particle size on aeration of bread dough during mixing (2008) Bubbles in Food 2: Novelty, Health and Luxury, pp. 355-368. , G.M. Campbell, M.G. Scanlon, D.L. Pyle, Eagan Press St. Paul, Minnesota, USA; Cauvain S.P., New mixer for variety bread production (1994) Eur. Food Drink Rev. Autumn, pp. 51-53; Charalambides M.N., Wanigasooriya L., William J.G., Goh S.M., Chakrabati S., Large deformation extensional rheology of bread dough (2006) Rheol. Acta, 46, pp. 239-248; Chin N.L., Martin P.J., Campbell G.M., Aeration during bread dough mixing I. Effect of the direction and size of a pressure step-change during mixing on the turnover of gas (2004) Food Bioprod. Process., 82, pp. 261-267; Chin N.L., Martin P.J., Campbell G.M., Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate (2005) J. Sci. Food Agric., 85, pp. 2203-2212; Martin P., Controlling the breadmaking process: The role of bubbles in bread (2004) Cereal Foods World, 49, pp. 72-75; Martin P.J., Chin N.L., Campbell G.M., Aeration during bread dough mixing II. A population balance model of aeration (2004) Food Bioprod. Process., 82, pp. 268-281; Martin P.J., Chin N.L., Campbell G.M., Morrant C.J., Aeration during bread dough mixing III. Effect of scale-up (2004) Food Bioprod. Process., 82, pp. 282-290; McGee H., (2004) McGee on Food and Cooking, pp. 516-550. , Hodder & Stoughton London; Pareyt B., Brijs K., Delcour J.A., Sugar-snap cookie dough setting: The impact of sucrose on gluten functionality (2009) J. Agric. Food Chem., 57, pp. 7814-7818; Perry R.H., Green D.W., Maloney J.O., (1997) Perry's Chemical Engineers' Handbook, pp. 2-45. , seventh ed. McGraw-Hill; Press W.H., Flannery B.P., Teukolsky S.A., Vetterling W.T., (1986) Numerical Recipes: The Art of Scientific Computing, pp. 529-538. , Cambridge University Press UK; The Bakers Federation, 2013. Factsheet No. 3: The British Bakery Market. The Bakers Federation, UK, October 2013Trinh L., Lowe T., Campbell G.M., Withers P.J., Martin P.J., Bread dough aeration dynamics during pressure step-change mixing: Studies by X-ray tomography, dough density and population balance modelling (2013) Chem. Eng. Sci., 101, pp. 470-477; Turbin-Orger A., Boller E., Chaunier L., Chiron H., Della Valle G., R{\'e}guerre A.-L., Kinetics of cell growth in wheat flour dough during proofing studied by computed X-ray micro-tomography (2012) J. Cereal Sci., 56, pp. 676-683",
year = "2014",
doi = "10.1016/j.jfoodeng.2014.10.020",
language = "English",
volume = "150",
pages = "9--18",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier BV",
number = "0",
}