{"title":"面包制面团发酵和烘烤过程中气泡的动态发展和分布","authors":"W. Li, B. Dobraszczyk","doi":"10.1039/9781847552099-00255","DOIUrl":null,"url":null,"abstract":"The distribution and development of gas cells during proving and baking are of importance to bread volume and texture. The dynamic development of gas cells in breadmaking dough during proving and their distribution in bread crumb from flours with different baking performances were investigated using Image-Pro Plus analysis software with an Evolution LC colour digital Camera. The gas cells with the size ranges of 0～0.1 and 0.1～0.5 mm~2 mainly appeared in the first 30 min of proving time. Then, in last 10 min of proving time, the number of middle (0.5～2mm~2) and large (2～50 mm~2) gas cells increased at the expense of the reduction of the number of small size gas cells. The coalescences of gas cells in dough happened in last 10 min of proving time.","PeriodicalId":17640,"journal":{"name":"Journal of Zhengzhou Institute of Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2004-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"THE DYNAMIC DEVELOPMENT AND DISTRIBUTION OF GAS CELLS IN BREADMAKING DOUGH DURING PROVING AND BAKING\",\"authors\":\"W. Li, B. Dobraszczyk\",\"doi\":\"10.1039/9781847552099-00255\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The distribution and development of gas cells during proving and baking are of importance to bread volume and texture. The dynamic development of gas cells in breadmaking dough during proving and their distribution in bread crumb from flours with different baking performances were investigated using Image-Pro Plus analysis software with an Evolution LC colour digital Camera. The gas cells with the size ranges of 0～0.1 and 0.1～0.5 mm~2 mainly appeared in the first 30 min of proving time. Then, in last 10 min of proving time, the number of middle (0.5～2mm~2) and large (2～50 mm~2) gas cells increased at the expense of the reduction of the number of small size gas cells. The coalescences of gas cells in dough happened in last 10 min of proving time.\",\"PeriodicalId\":17640,\"journal\":{\"name\":\"Journal of Zhengzhou Institute of Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2004-05-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Zhengzhou Institute of Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1039/9781847552099-00255\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Zhengzhou Institute of Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1039/9781847552099-00255","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
THE DYNAMIC DEVELOPMENT AND DISTRIBUTION OF GAS CELLS IN BREADMAKING DOUGH DURING PROVING AND BAKING
The distribution and development of gas cells during proving and baking are of importance to bread volume and texture. The dynamic development of gas cells in breadmaking dough during proving and their distribution in bread crumb from flours with different baking performances were investigated using Image-Pro Plus analysis software with an Evolution LC colour digital Camera. The gas cells with the size ranges of 0～0.1 and 0.1～0.5 mm~2 mainly appeared in the first 30 min of proving time. Then, in last 10 min of proving time, the number of middle (0.5～2mm~2) and large (2～50 mm~2) gas cells increased at the expense of the reduction of the number of small size gas cells. The coalescences of gas cells in dough happened in last 10 min of proving time.
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