Assessment of Bread Dough Expansion during Fermentation

Abstract

The aim of this work was to investigate different methods of measuring the expansion of bread dough during fermentation and to develop a mathematical model to describe the variation of dough volume. Dough was prepared with wheat flour, salt, yeast, and selected amount of water (56%, 58%, and 60% w/w flour basis). Proving time was 1 h and proving temperature investigated were 25, 30, and 35°C. Dough volume was measured with three methods: (1) vertical expansion in a flask, (2) horizontal expansion between two plates, and (3) free expansion method. Volume was measured either using displacement transducer or from image analysis of pictures taken during expansion. All the methods allowed monitoring the increase in dough volume as a function of proving time. Small differences were observed between the three methods. Free expansion shows a faster start of expansion in comparison with the two other methods. Expansion curves have been fitted with a modified Gompertz model (Romano et al., J Food Eng 83:142-148, 2007). They exhibited three phases: a lag phase, followed by a linear phase (constant expansion rate), and finally a phase with a decreasing expansion rate. Statistical analysis of the set of data showed that the proving temperature had a significant effect on the different parameters calculated (volume expansion ratio, expansion rate), while the water content had no significant effect.

The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

“…Eventually, a balance is reached between the amount of gas produced by the yeast and the amount of gas released by the dough, after which the volume of the fermenting dough will no longer increase, as evidenced by Fig. 3b (Chevallier et al, 2012). The final dough volume is almost 4.4 times larger than the initial dough volume before the start of fermentation.…”

“…The fixture used in the present study equally consists of two parallel plates, enclosed in a large cup, but the gap between the plates can be adjusted, based on the reading of the normal force, to accommodate the significant volume expansion of the fermenting dough sample without damaging the material. Other studies have shown that restrictions (either in the horizontal or vertical direction) do affect the leavening potential of the dough (Elmehdi et al, 2007;Chevallier et al, 2012). Values for the dynamic moduli are obtained over approximately three decades of frequency; however, in view of the highly dynamic nature of the fermentation process, the frequency sweeps need to be carried out in multiwave mode to reduce the measurement time.…”

Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure

“…In bread-making practice, IA has been used for quantifying crumb features such as cell size, cell size distribution, number of cells per unit area, cell wall thickness, void fraction and shape factor (Calderón-Domínguez et al 2008;Rosales-Juárez et al 2008;Gonzales-Barron and Butler 2006;Lagrain et al 2006;Takano et al 2002) or even the volume of the product (Chevallier et al 2010). However, there is not yet a standardized technique for this evaluation as differences among the reported IA methodologies for acquiring images by scanning or when pre-processing or processing these images to obtain crumb features are found.…”

Closed loop control system for dough fermentation based on image processing

“…Hence, a dynamic model that represents the relationship between disturbance and controlled variables needs to be developed (Riverol & Cooney, 2005). Description of leavening of bread dough with mathematical modeling has been previously studied by various authors (Akdoǧan & € Ozilgen, 1992;Chiotellis & Campbell, 2003;Chevallier, Z uñiga, & Le-Bail , 2012;Romano, Toraldo, Cavella, & Masi, 2007;Shah, Campbell, McKee, & Rielly, 1998).…”