Campbell, G.M. and Martin, P.J. (2012) Bread aeration and dough rheology: an introduction. In: Bread Making. Food Science, Technology and Nutrition . Woodhead Publishing, pp. 299-336. ISBN 978-0-85709-060-7Metadata only available from this repository.
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.
|Item Type:||Book Chapter|
|Subjects:||T Technology > T Technology (General)|
|Schools:||School of Applied Sciences|
|Depositing User:||Cherry Edmunds|
|Date Deposited:||04 Dec 2014 10:27|
|Last Modified:||04 Dec 2014 10:27|
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