Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size

Abstract

The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12 sheeting passes. Loaves were larger after sheeting at a 6 mm roll gap, reflecting the greater gluten development at the smaller gap, although the crumb structure was less fine, with fewer gas cells and larger average gas cell diameters. The addition of bran decreased dough expansion and loaf volumes, with Fine bran and Coarse bran both more damaging than Medium bran, indicating the opportunity to optimise bran particle size to maximise bread quality. Sheeting was effective in alleviating the damaging effects of bran, with sheeting for 8 passes giving more dough expansion, larger loaf volumes and finer crumb structures than sheeting for 12 passes, indicating an even more damaging effect of bran when gluten is overstretched by sheeting. The work demonstrates the opportunity to enhance bread quality, particularly of healthy high-fibre breads, by employing sheeting to enhance gluten development and to offset the damage to gluten caused by the presence of bran.

Experimental Research on Energy Consumption in the Lamination and Drawing of Dough

“…In specialized literature, the effects of sheeting is intensively researched in bakery, because the operation influences the quality of the finished product. In one of the most recent papers, (Albasir M.O.S. et al, 2022), investigated, using the dynamic dough density technique, the effects of this operation on the development of the doughs used in the bakery, as well as on the baking process.…”

The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation

“…After kneading, barley dough without scalded barley flour contained observed elongated and, to a greater extent, naked (Nsg) and tightly attached starch granules and strands of fibers (Figure 8A1-A4). The presence of the barley grain's outer parts (Op) caused the formation of elongated and non-uniform pores, as reported by Albasir [45]. However, the addition of scalded barley flour to the dough promoted the formation of a well-organized honeycomb-like network with tightly attached starch granules embedded into the liquid phase (Lph) composed of amylose, soluble arabinoxylans, proteins, and other soluble components of scalded barley flour.…”