CLSM study of layers in laminated dough: Roll out of layers and elastic recoil

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

“…Furthermore, when comparing cryosections obtained from different locations within one pastry sheet, fat and dough layer thickness was highly variable. Bousquieres et al (2014) already stated that fat layer thickness varies strongly within one pastry sheet. It is thus clear that, during lamination, not all fat layers remain intact and interconnections between individual dough layers are present.…”

“…Cauvain and Young (2006) and Bousquieres et al (2014) also mentioned that gluten in laminated dough tend to become oriented and elongated in the direction of sheeting. Cauvain and Young (2006) even stated that, when this is not corrected through relaxation and re-alignment, shrinkage of the dough sheet can occur perpendicular to the sheeting direction (i.e.…”

“…but also by the flour gluten content and quality (Engmann et al, 2005;Ren et al, 2008). Bousquieres et al (2014) observed elastic recoil after sheeting in laminated dough. However, dough shrinkage was limited when higher amounts of roll-in fat were used.…”

“…Fat plasticity, consistency and melting properties are some of the key performance characteristics for roll-in fat (Pajin et al, 2011). Fat functionality during pastry production has been studied (Garcia-Macias et al, 2011;Pajin et al, 2011;Bousquieres et al, 2014) and reviewed (Wickramarachchi et al, 2015;Ooms et al, 2016) elsewhere.…”

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

“…Understanding the microstructure in relation to macroscopic properties would enable the improvement of existing products and an effective design of new ones (Blonk, Don, Van Aalst, & Birmingham, 1993). Microscopic methods such as scanning electron microscopy (Sanchez-Pardo et al, 2008;Turabi, Sumnu, & Sahin, 2010), light microscopy (Sanchez-Pardo et al, 2008;Sowmya, Jeyarani, Jyotsna, & Indrani, 2009) and confocal laser scanning microscopy (CLSM) (Beck, Jekle, Selmair, Koehler, & Becker, 2011;Bousquieres, Deligny, Riaublanc, & Lucas, 2014;Jekle & Becker, 2011a, 2011b, Schirmer, Jekle, & Becker, 2011, Upadhyay et al, 2012 were often used with image processing for this purpose.…”