Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor

Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions

“…The thickness appears to change continuously both before and after the transition. Such comparisons are rather rare, if not nonexistent, in the literature for ultrathin foam films despite the well-documented progress in contrasting the influence of adsorption kinetics, interfacial rheology, and viscosity of head-tail (HT) surfactants like SDS or Tween with proteins like NaCas or bovine serum albumin (BSA) for thicker foam films ( h > 100 nm). ,,,,,, The image sequence included in Figure c shows additional features of drainage via stratification in micellar foam film with c = 50 mM. Here, regions with distinct shades of gray with nearly spatially uniform reflected light intensity indicate the formation of coexisting flat regions.…”

“…No thickness (or intensity) evolution plots are included, and only a couple of images show darker domains with less dark surroundings as evidence for coexisting thick–thin regions. Furthermore, nearly all the other studies of protein foam films ,,− (including films with milk proteins) highlight profound thickness heterogeneities exhibited during drainage and observe rupture well before the appearance of the black film ( h < 20 nm), and no studies seem to show stratified thick–thin regions manifested by regions with distinct shades of gray. We contend that published studies fail to show that micellar NaCas foam films undergo drainage via stratification similar to micellar SDS but distinct from most protein foam films.…”

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

“…Second, the stability of gas cells in bread making not only depends on the characteristics of the A-W interfaces surrounding them, but most likely also on the rate at which fluid drains from the liquid films separating them. Very recently, the drainage dynamics of free-standing liquid films prepared from DL/BL solutions at native and lowered bulk concentrations were compared (Janssen et al, 2021) with a pressure-controlled dynamic thin film balance (Chatzigiannakis et al, 2020(Chatzigiannakis et al, , 2021. It was observed that free-standing wheat DL and oat BL thin films at their native bulk concentration have much greater stability than such films at lowered bulk concentration (Janssen et al, 2021).…”

“…Very recently, the drainage dynamics of free-standing liquid films prepared from DL/BL solutions at native and lowered bulk concentrations were compared (Janssen et al, 2021) with a pressure-controlled dynamic thin film balance (Chatzigiannakis et al, 2020(Chatzigiannakis et al, , 2021. It was observed that free-standing wheat DL and oat BL thin films at their native bulk concentration have much greater stability than such films at lowered bulk concentration (Janssen et al, 2021). This lends support to our above statement that wheat DL and oat BL constituents at their native concentration may contribute substantially to gas cell stabilization in bread making.…”

“…Since 1946, 32 studies have been published in which DL was isolated from wheat dough. In contrast, only four publications (Janssen et al., 2021; Janssen, Wouters, Linclau, et al., 2020; Janssen, Wouters, Meeus, et al., 2020; Janssen, Wouters, Pauly, et al., 2018) exist in which DL was separated from rye dough or “batter liquor” (BL) was isolated from oat batter. In most of the above studies, the aim was to explore the gas cell stabilizing potential of DL/BL constituents by assessing their foaming behavior, bulk viscosity ( η bulk ), and air–water (A–W) interfacial properties.…”