Dough/crumb transition during French bread baking

• Published in: Journal of cereal science Vol. 52; no. 2; pp. 161 - 169
• Main Authors: Rouillé, J., Chiron, H., Colonna, P., Della Valle, G., Lourdin, D.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-09-2010; Elsevier
• Subjects: Baking; Biological and medical sciences; Cereal and baking product industries; Dynamic mechanical analysis (DMA); Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Gluten; Life Sciences; Starch; Starch and starchy product industries; Dynamic mechanical analysis (DMA); Starch; Gluten; Baking; Analysis; Plant protein; Transition; Dough; Carbohydrate; Polysaccharide; BAKING; DYNAMIC MECHANICAL ANALYSIS (DMA); DIFFERENTIAL SCANNING CALORIMETRY; GLUTEN; STARCH; ANALYSE MECANIQUE DYNAMIQUE
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2010.04.008

The modifications occurring during dough to crumb (D/C) transition of French bread (350
g) were studied in an instrumented pilot-scale oven for doughs with different contents of minor components, soluble, lipids and puroindolines. Internal temperature measurements showed that, for most compositions, complete D/C transition occurred between 55 and 70
°C, after 5
min of baking, and coincided with maximum loaf expansion. Differential scanning calorimetry (DSC) in excess of water performed on samples taken during baking (3 and 5
min) showed that starch gelatinization and melting developed continuously during D/C transition for various contents of the soluble fraction in dough. Dynamic thermomechanical analysis (DMA) on dough showed that dough stiffened between 60 and 70
°C, as seen by the increase of elastic modulus
E′ by more than one decade, for all dough compositions. Relating these changes to the results of baking experiments, D/C transition was assigned first to gluten reticulation and, to a lesser extent, to continuous starch granule swelling.