Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

Jekle, Mario; Becker, Thomas

doi:10.1016/j.foodres.2011.02.036

Cited by 134 publications

(103 citation statements)

References 25 publications

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“…For example, the substantial decrease of the storage modulus G and the loss modulus G with increasing water content was first noted by Hibberd and Wallace [8], and has since been reported by several other research groups [2,9,10,11,12,13,14,15,16,17]. Hibberd and Wallace [8] observed that changes in water content do not affect the value of the phase angle δ as the water has similar effects on G and G .…”

Section: Introductionmentioning

confidence: 78%

“…It is evident that with increasing water content the dough flows more readily. Several other researchers equally observed a substantial increase in creep compliance with increasing water content [2,15,16]. To study the elastic and viscous components of the dough response in more detail, the compliance curves can be modeled with the Burgers model.…”

Section: Creep-recovery Testsmentioning

confidence: 99%

“…When these two conditions are met, the dough response will mostly be determined by the starch-starch and gluten-starch interactions. Several microstructural studies indicate that in case the dough is sufficiently hydrated, the 'free' water phase tends to form a continuous film around the starch granules, thereby reducing their visibility in Environmental Scanning Electron Microscopy (ESEM) or Confocal Laser Scanning Microscopy (CLSM) images [15,18]. A further increase in water content might thus result in an attenuation of the starch-starch and/or gluten-starch interactions, and the concomitant changes in rheological response can then be captured adequately with scaling laws.…”

Section: Creep-recovery Testsmentioning

confidence: 99%

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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

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Section: Introductionmentioning

confidence: 78%

Section: Creep-recovery Testsmentioning

confidence: 99%

Section: Creep-recovery Testsmentioning

confidence: 99%

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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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“…All these processes take place simultaneously, mutually affect each other and depend on the duration of batching, temperature and the quantity and quality of the raw materials used in batch testing [17][18].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade

Rachok¹,

Telychkun²,

Telychkun³

2017

UJFS

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Corresponding author:Vitalii Rachok E-mail: RachokV3478@gmail.com DOI: 10.24263/2310-1008-2017-5-1-14 Introduction. It was considering consider the question of mixing the yeast dough with the variable speed of rotation of the working element and the different humidity of the dough.Materials and methods. The research was carried out by measuring the power and other parameters of kneading and recording the results in the form of pharynograms. Flour, water, salt and yeast blend was placed in a stirring chamber and recorded the torque and the corresponding technological parameters. The mixing of the yeast dough took place for 20 minutes for the rotational speed of the working element from 20 to 140 turns per minute and at different humidity levels of the dough in the range from 40,3% to 44,3%.Results and discussion. There have been stages of mixing the yeast dough investigated. The influence of reinforced mechanical processing on the yeast dough was studied. It has been established that with increasing the frequency of rotation, the time required for mixing the components decreases. At dampness of a dough 44,3% at any speed of a rotation, in a range from 20 to 140 rpm. After intensive mechanical treatment of the yeast dough with a rotational speed of 60 to 140 rpm, it is required on its own batch of dough at different humidity, ranging from 40 to 60 seconds. Time is required for the third stage of kneading (dough plasticization), for the dough humidity of 40,3-42,4% ranges from 160 to 180 seconds for the rotational speed of 60-80 revolutions per minute.The required, fine-grained and uniformly distributed porosity (the number of portions of 4500-4800 pieces) is observed in the intensive process of mixing the yeast dough for the rotational speed of the working body of 60 revolutions per minute. The highest porosity indices in the finished product for the parameters of the technological process of the rotational speed (n = 60 rpm), the moisture content of the yeast dough (H = 44,3%) under the given conditions, the porosity of the finished product (P = 70%) reaches the maximum values.Conclusions. The yeast dough mixing process should be carried out at relatively high turns of the working element 60-80 rpm, so the humidity in the specified ranges (40,3-44,3%) will not significantly affect the process, the gluten macromolecule under the influence of internal stresses, arising in the dough, are partially destroyed, but due to the internal restructuring of the structure are restored again, and the gluten turns out to be elastic.

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“…Different techniques and methods based on multiple principles have been used to acquire and analyse images obtained during the process. Some examples are: Confocal laser scanning microscopy (Jekle et al, 2011, Upadhyay et al 2012, magnetic resonance (Franci & Serša., 2011) and methods based on 2D (Pour-Damanab et al, 2011). The structured-light method is another imaging technique.…”

Section: Introductionmentioning

confidence: 99%

Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Ivorra

Verdú

Sanchez

et al. 2014

Journal of Food Engineering

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Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

Cited by 134 publications

References 25 publications

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade

Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

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