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Article: Evaluating Dough Density Changes During Fermentation by Different Techniques
- Article from:
- Cereal Chemistry
- Article date:
- May 1, 2007
- Author:
CopyrightCopyright American Association of Cereal Chemists May/Jun 2007. Provided by ProQuest LLC. (Hide copyright information)
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Producing an aerated bread dough starts at the mixing stage where air bubble nuclei are incorporated into the dough. During fermentation, the production of CO2, due to yeast's metabolic activities, causes the bubbles to increase in size thereby increasing the volume and reducing the density. Therefore, the way in which the density of the dough is reduced and the dough's ability to retain gas plays an important part in the production of good loaf volume. A number of studies have used different approaches to examine the effects of fermentation conditions on the rheology of dough. The internal pressure of fermenting dough has been measured by placing the dough in a glass cylinder (Matsumoto et ...
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