Monitoring the dynamic density of wheat dough during fermentation

Monitoring the dynamic density of dough during fermentation using digital imaging method

“…The showed results are averages of three replicates. In agreement with Ktenioudaki et al (2009), in general the plot shows a decrease in dough density with proofing time at all experimental cases, corresponding to an increase in the volume of the dough during proofing with virtually no change in weight during the period. Initial dough density was approximately the same for all 27 experimental cases (three levels of temperature and three levels of relative humidity and triplicate), and ranging from 1.025 to 1.097 g/cm 3 .…”

“…In modern no-time processes, the bubbles incorporated during mixing have a direct effect on the structure of bread (Campbell et al, 2001). Several techniques have been used to monitor the fermentation process and to study the aeration of doughs (He and Hoseney, 1991;Elmehdi et al, 2003;Goetz et al, 2003;Rouille et al, 2005;Ktenioudaki et al, 2009). Elmehdi et al (2007) evaluated three methods for measuring dough density.…”

“…Recently, Ktenioudaki et al (2009) investigated three different methods for measuring dynamic density of dough during fermentation process. However, their results showed that all the methods resulted in similar dough density profiles; they concluded that value of dough density measured by using various measurement methods is different at similar conditions.…”

Elongational properties and proofing behaviour of wheat flour dough

“…Shehzad et al (2010) completed this approach, in the case of free standing dough, by fitting the dough shape-ratio evolution, so to estimate dough stability, by a simple exponential decay model. This basic imaging principle has been widely used to model the dough expansion at the macroscopic scale, under various conditions of proofing temperature, yeast content and leavening agents (Ktenioudaki et al, 2009;Bellido et al, 2009;Soleimani Pour-Daman et al, 2011). Recent developments using structured light might improve the method, by bringing directly 3D information on dough expansion during fermentation (Ivorra et al, 2014).…”

Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality

“…A custom-made rig was built for the purpose of this experiment and the set up was described in Ktenioudaki, Butler, Gonzales-Barron, McCarthy, and Gallagher (2009). Dough preparation was as described in Section 2.2.…”