Composition and surface properties of dough liquor

Stabilization of bubbles and foams

“…Encouragingly, Rouimi et al [85] concluded that most of the aspects of competitive adsorption of LMWS and proteins on interfacial viscoelasticity, foamability and foam stability discussed above for pure systems seem to hold for commercial milk protein + surfactant systems. Similar conclusions were drawn by Eisner et al [86] for ice cream formulations containing proteins, fat particles and LMWS, and by Salt et al [87] for the highly complex mixture of components adsorbing at the surface of air bubbles in bread dough, where an interfacial mixture of protein and lipids probably co-exists.…”

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

“…If the role of the DL and its components on the structure of the bread could be admitted, its mechanism in the dough is still unknown and particularly there is an uncertainty whether films between bubbles might rupture before the beginning of baking. Some recent studies determined the composition, polysaccharides and proteins in the DL, and different properties like the surface tension or the viscosity (Primo-Martin et al 2006;Salt et al 2006;Sroan and MacRitchie, 2009), but still, no clear relation with dough structure has been established; complementary work on dough liquor as a model for the liquid phase are thus necessary to determine how those properties might affect the distribution of gas cells at the end of proofing. Conversely, imaging studies should be deepened in order to establish the real structure of the cluster of gas cells, with the possible presence of gluten strands, free of starch granules, acting as edges, and to ascertain the continuity of the liquid phase.…”

Bread aeration and dough rheology: an introduction

“…Good breadmaking performance requires not only good gluten quality, but also the contribution from surface-active materials to contribute that little extra bubble stability that distinguishes a good breadmaking fl our from a poor one. Gan et al (1995) reviewed the evidence for the liquid fi lm hypothesis, while recent studies have provided further evidence to support the hypothesis (Mills et al , 2003;Salt et al , 2006;MacRitchie, 2008, 2009a,b). It is thus clear that both bulk and surface rheological effects contribute to bubble stability and bread aeration.…”