TY - JOUR
T1 - Flour Quality effects on percolation of gas bubbles in wheat flour doughs
AU - Chakrabarti-Bell, Sumana
AU - Lukasczyk, Jonas
AU - Liu, Jie
AU - Maciejewski, Ross
AU - Xiao, Xianghui
AU - Mayo, Sherry
AU - Regenauer-Lieb, Klaus
N1 - Funding Information:
This research used resources of the Advanced Photon Source, a U.S. Department of Energy (DOE) Office of Science User Facility operated for the DOE Office of Science by Argonne National Laboratory under Contract No. DE-AC02-06CH11357. Special thanks are due to Sofia Oiseth, CSIRO for granting the use of dough micrograph of Suppl. Fig. S4 and George Annor, University of Minnesota, for assistance with rheological characterizations of dough liquors. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Funding Information:
This research used resources of the Advanced Photon Source, a U.S. Department of Energy (DOE) Office of Science User Facility operated for the DOE Office of Science by Argonne National Laboratory under Contract No. DE-AC02-06CH11357 . Special thanks are due to Sofia Oiseth, CSIRO for granting the use of dough micrograph of Suppl. Fig. S4 and George Annor, University of Minnesota, for assistance with rheological characterizations of dough liquors. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/12
Y1 - 2021/12
N2 - 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 dough rested. In each yeasted dough, a single, massively inter-connected cluster formed which percolated at ~26% dough porosity irrespective of flour type in dough. Following percolation, dough expansion was driven primarily by growth of the percolating bubble. Between flours, the rate of coalescence was higher in Wylkatchem (Wylk), an Australian flour dough, than in Canadian Western Red Spring (CWRS) flour dough, known for superior proof and bake qualities. How the physical and rheological properties of dough liquors could have affected the stabilities of bubbles in these doughs have been discussed.
AB - 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 dough rested. In each yeasted dough, a single, massively inter-connected cluster formed which percolated at ~26% dough porosity irrespective of flour type in dough. Following percolation, dough expansion was driven primarily by growth of the percolating bubble. Between flours, the rate of coalescence was higher in Wylkatchem (Wylk), an Australian flour dough, than in Canadian Western Red Spring (CWRS) flour dough, known for superior proof and bake qualities. How the physical and rheological properties of dough liquors could have affected the stabilities of bubbles in these doughs have been discussed.
KW - Bread dough
KW - Bubble coalescence in doughs
KW - Capillary numbers
KW - Gluten relaxation
KW - Microtomography
KW - Percolation
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U2 - 10.1016/j.ifset.2021.102841
DO - 10.1016/j.ifset.2021.102841
M3 - Article
AN - SCOPUS:85116562100
SN - 1466-8564
VL - 74
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
M1 - 102841
ER -