Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

Babin, P.; Valle, Guy Della; Chiron, Hubert; Cloetens, Peter; Hoszowska, J.; Pernot, Pétra; Réguerre, Anne-Laure; Salvo, Luc; Dendievel, Rémy

doi:10.1016/j.jcs.2005.12.002

Cited by 165 publications

(144 citation statements)

References 7 publications

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“…2c), which was also reported by Grenier et al (2010). The pressure drops due to the rupture of the gas bubbles and the increase in connectivity between them (Babin et al 2006). At this stage of baking, the dough matrix forming bubble walls was not fully hardened; hence, the decrease in the pressure may also contribute to crumb shrinking due to partial collapse of the bubbles.…”

Section: Changes In Dough Volumesupporting

confidence: 69%

“…Consequently, air bubbles serving as nucleation sites are filled with carbon dioxide and their volume gradually increases. During the growth, gas bubbles coalesce and, as a result, become more diverse in terms of size, and their number is substantially reduced (Babin et al 2006). In addition to the amount of the gas accumulated in the bubbles, the increase in its pressure induced by the rising temperature enhances gas bubble expansion.…”

Section: Introductionmentioning

confidence: 99%

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Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Miś

Nawrocka

Dziki³

2016

Food Bioprocess Technol

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A measurement system was designed to study changes in the volume, pressure, and viscosity of dough leavened by baking powder during model baking. Analysis of the volume changes demonstrated two baking stages, i.e. dough expansion and crumb shrinking. Through the analysis of pressure and viscosity extremes, the expansion stage was divided into five phases: stress relaxation (R) characterised by a mild pressure decline; gluten matrix softening (S), during which the decrease in viscosity is accompanied by a gradual pressure rise contributing to substantial dough expansion (by ∼54 %); starch gelatinisation and protein aggregation (G) characterised by rapidly increasing viscosity; gas bubble opening (O) reflecting a rapid pressure reduction; and boiling of water in dough (B), which ends at initiation of crumb shrinking. The study showed that enrichment of the dough with carob fibre increased the contribution of phases S and O to dough expansion at the cost of phase G. A similar contribution of the expansion phases was reported for the Bombona cultivar, which exhibits the highest gluten content. In contrast, the Finezja and Katoda cultivars, which have a lower gluten level, were characterised by an approximately two-fold higher impact of phase G on the increase in dough expansion. The results indicated that the developed method for identification of baking expansion phases of leavened dough can be useful in baking characteristics of raw materials and bakery additives.

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Section: Changes In Dough Volumesupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Miś

Nawrocka

Dziki³

2016

Food Bioprocess Technol

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“…It was originally introduced by Babin et al (2006) to depict void coalescence in bread. It proved useful (under the name "interlinkage parameter") in quantifying the coalescence of cavities during superplastic deformation of an aluminum alloy (Martin et al, 2000), or as a criterion to optimize box sizes when smoothing density maps of graphite with inclusions (Babout et al, 2006).…”

Section: Connectivity Indexmentioning

confidence: 99%

Pore morphology of polar firn around closure revealed by X-ray tomography

et al. 2018

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Abstract. Understanding the slow densification process of polar firn into ice is essential in order to constrain the age difference between the ice matrix and entrapped gases. The progressive microstructure evolution of the firn column with depth leads to pore closure and gas entrapment. Air transport models in the firn usually include a closed porosity profile based on available data. Pycnometry or melting-refreezing techniques have been used to obtain the ratio of closed to total porosity and air content in closed pores, respectively. Xray-computed tomography is complementary to these methods, as it enables one to obtain the full pore network in 3-D. This study takes advantage of this nondestructive technique to discuss the morphological evolution of pores on four different Antarctic sites. The computation of refined geometrical parameters for the very cold polar sites Dome C and Lock In (the two Antarctic plateau sites studied here) provides new information that could be used in further studies. The comparison of these two sites shows a more tortuous pore network at Lock In than at Dome C, which should result in older gas ages in deep firn at Lock In. A comprehensive estimation of the different errors related to X-ray tomography and to the sample variability has been performed. The procedure described here may be used as a guideline for further experimental characterization of firn samples. We show that the closed-to-total porosity ratio, which is classically used for the detection of pore closure, is strongly affected by the sample size, the image reconstruction, and spatial heterogeneities. In this work, we introduce an alternative parameter, the connectivity index, which is practically independent of sample size and image acquisition conditions, and that accurately predicts the close-off depth and density. Its strength also lies in its simple computation, without any assumption of the pore status (open or close). The close-off prediction is obtained for Dome C and Lock In, without any further numerical simulations on images (e.g., by permeability or diffusivity calculations).

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“…As shown by X-ray tomography, the bread crumbs have an open cellular structure; thus, the total porosity of each specimen can be the open porosity. 19 Then, the porosity allowing the gas to cross the sample was calculated as:…”

Section: Permeability Measurementsmentioning

confidence: 99%

Permeability and Expanded Structure of Baked Products Crumbs

Chaunier

Chrusciel²,

Delisée

et al. 2008

Food Biophysics

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Baked products with various expanded structures were obtained by changes in process conditions and formulation. A device was set up to measure their gas permeability coefficient, k (from 10 −12 to 3.6.10 −10 m 2 ) and then relate it to their structural features. The device consists of an hermetic cell connected to gas flow rate sensor and allows for modification of the sample density through compression. For a laminar air flow, k is determined by the measurement of the differential pressure, according to Darcy's law. Gas permeability on uncompressed and in situ compressed crumbs, with apparent density ρ* varying from 0.20 to 0.50 g/cm 3 , were found to depend on their porosity ɛ following the Carman-Kozeny's model. However, the deviation from theoretical values can not be explained by a simple model based on the tortuosity. Results highlighted the role of the expanded structure, mainly pore size and shape. This device may be used to measure these important properties that influence mass transfer in aerated foods and complement the characterization of their structure.

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Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

Cited by 165 publications

References 7 publications

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Pore morphology of polar firn around closure revealed by X-ray tomography

Permeability and Expanded Structure of Baked Products Crumbs

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