Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Bread doughs of various compositions were prepared and studied by computed X-ray microtomography (XRT) with high resolution (5 μm). Their cellular structure was followed during the last stage of proofing, from 40 min to 180 min, to focus on the films separating bubbles and their possible coalescence...

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Bibliographic Details
Published in:	Journal of cereal science Vol. 56; no. 3; pp. 676 - 683
Main Authors:	Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., Réguerre, A.-L.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-11-2012 Elsevier
Subjects:	Biological and medical sciences bread dough Bubbles cell walls Cereal and baking product industries Chemical and Process Engineering Engineering Sciences fermentation Food engineering Food industries Fundamental and applied biological sciences. Psychology Image analysis Life Sciences micro-computed tomography porosity sugar content viscoelasticity wheat flour X-radiation X-ray microtomography ICoP0.6 STD Films Φvliq X-ray microtomography DL a, b, c, d ROI P CWD Bubbles Image analysis tf ICo SGM CWTD tP0.6 XRT Bubble Wheat flour Growth Cereal product Dough Kinetics BREAD DOUGH GAS CELL STABILIZATION RETENTION VOLUME COMPONENTS CRUMB GRAIN IMAGE-ANALYSIS BREADMAKING SIZE DISTRIBUTION LIQUOR
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