Original paper
Flour Quality effects on percolation of gas bubbles in wheat flour doughs
Volume: 74, Pages: 102841 - 102841
Published: Dec 1, 2021
Abstract
To investigate how flour affects crumb structures, we used Synchrotron X-ray tomography to scan and capture the growth of gas bubbles in leavened and unleavened bread doughs of two different flours. Bubbles were mobile in all doughs; they coalesced and disproportionated with the rate of coalescence being higher in leavened doughs. In unleavened dough, new bubbles were detected, attributed to arise from poro-visco-elastic relaxation of gluten as...
Paper Details
Title
Flour Quality effects on percolation of gas bubbles in wheat flour doughs
Published Date
Dec 1, 2021
Volume
74
Pages
102841 - 102841
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Notes
History