Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb

Scanlon, Martin G.; Elmehdi, Hussein M.; Leroy, Valentin; Page, John H.

doi:10.1016/b978-1-891127-59-5.50026-2

Cited by 7 publications

(18 citation statements)

References 22 publications

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“…It is clear that the attenuation coefficient increases with the amount of gas in the dough, so that the bubbles make a significant contribution to the dough's attenuation. As discussed by Scanlon and others (2008), in this long wavelength regime we expect an approximately square root dependence on φ for the attenuation coefficient at low volume fractions of bubbles. The lines in Figure 6 trace a k s φ 0.5 dependence, where k s is an adjustable parameter that varies according to the amount of shortening in the dough; its value was determined by minimizing the difference between model and experimental attenuations of the air‐mixed doughs.…”

Section: Discussionmentioning

confidence: 62%

“…Nevertheless, the qualitative form of the v against φ relationship in Figure 5 indicates that the compressibility of bubbles dominates the velocity result for dough at this lower frequency and the effect that shortening has on the dough matrix is only manifest as a slight change in the velocity of the dough. This result would not be expected at all ultrasonic frequencies (Elmehdi and others 2005; Leroy and others 2008; Scanlon and others 2008).…”

Section: Discussionmentioning

confidence: 67%

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Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Mehta

Scanlon²,

Sapirstein³

et al. 2009

Journal of Food Science

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Mixing is a critical stage in breadmaking since it controls gluten development and nucleation of gas bubbles in the dough. Bubbles affect the rheology of the dough and largely govern the quality of the final product. This study used ultrasound (at a frequency where it is sensitive to the presence of bubbles) to nondestructively examine dough properties as a function of mixing time in doughs prepared from strong red spring wheat flour with various amounts of shortening (0%, 2%, 4%, 8% flour weight basis). The doughs were mixed for various times at atmospheric pressure or under vacuum (to minimize bubble nucleation). Ultrasonic velocity and attenuation (nominally at 50 kHz) were measured in the dough, and dough density was measured independently from specific gravity determinations. Ultrasonic velocity decreased substantially as mixing time increased (and more bubbles were entrained) for all doughs mixed in air; for example, in doughs made without shortening, velocity decreased from 165 to 105 ms(-1), although superimposed on this overall decrease was a peak in velocity at optimum mixing time. Changes in attenuation coefficient due to the addition of shortening were evident in both air-mixed and vacuum-mixed doughs, suggesting that ultrasound was sensitive to changes in the properties of the dough matrix during dough development and to plasticization of the gluten polymers by the shortening. Due to its ability to probe the effect of mixing times and ingredients on dough properties, ultrasound has the potential to be deployed as an online quality control tool in the baking industry.

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Section: Discussionmentioning

confidence: 62%

Section: Discussionmentioning

confidence: 67%

Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Mehta

Scanlon²,

Sapirstein³

et al. 2009

Journal of Food Science

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show abstract

“…The ultrasonic phase velocity (v) and attenuation coefficient (α) as a function of frequency are displayed for the different salt concentrations in Figure 2A and B, respectively. The frequency-dependent peaks in both v and α are indicative of a low-frequency resonance arising from the bubbles entrained into the dough during mixing (Leroy et al 2008a;Scanlon et al 2008), because of the strong pulsations (periodic expansion and contraction) of the bubbles. The frequency-dependent peaks in both v and α are indicative of a low-frequency resonance arising from the bubbles entrained into the dough during mixing (Leroy et al 2008a;Scanlon et al 2008), because of the strong pulsations (periodic expansion and contraction) of the bubbles.…”

Section: Resultsmentioning

confidence: 99%

Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations

et al. 2014

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Cereal Chem. 91(4):327-332Altering the properties of dough by reducing sodium chloride (NaCl) content affects aeration processes during mixing. The effect of NaCl concentration on the bubble size distribution (BSD) in unyeasted doughs was investigated by an ultrasonic transmission technique through analysis of frequency-dependent ultrasonic phase velocity and attenuation coefficient. As NaCl concentration was decreased, the volume fraction of gas in the dough increased, resulting in a larger attenuation coefficient for the dough. From the peak in attenuation coefficient, estimates of the median radius and the width of the lognormal BSD in the dough were extracted, both of which were sensi-tive to the dough's NaCl concentration. As NaCl concentration was reduced, the bubble radius decreased and the width of the distribution increased, in accordance with expectations arising from changes in the dough's consistency. Over the course of 150 min, the radius increased (40-50%) and the width decreased (4-8%) for all dough formulations, consistent with changes in the BSD arising from disproportionation. These dynamic changes demonstrate that dough is an interesting soft material whose formulation can be manipulated to enable it to possess different BSDs; the diffusively driven evolution in these bubble sizes can be investigated noninvasively with ultrasound.

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“…Precise information on the ultrasonic velocity (even at one frequency) of most of these components is lacking, so that it is difficult to accurately assess acoustic impedances to determine whether any of these components can be readily discriminated by ultrasound. However, a considerable amount of research has been performed on ultrasonic investigations of scattering from bubbles in liquids (Leighton 1994; Leroy et al 2002, 2008b, 2009b; Tatibouet et al 2002), from bubbles in soft solids (Meyer et al 1958; Strybulevych et al 2007; Leroy et al 2009a, 2011), and from bubbles in dough (Elmehdi et al 2005; Leroy et al 2008a; Scanlon et al 2008). The large acoustic impedance mismatch between the dough matrix and the bubbles it contains ( Z bubble ∼ 0.0004 Z doughmatrix ) means that ultrasound is effectively scattered by bubbles within the dough.…”

Section: Ultrasound As a Structure Elucidation Toolmentioning

confidence: 99%

Probing the Properties of Dough with Low‐Intensity Ultrasound

Scanlon

Page

2015

Cereal Chem

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Cereal Chem. 92(2):121-133Ultrasonic assessments of the properties of dough have been used over the past 15-20 years to complement studies of dough properties that use other physical testing techniques. After the principles and techniques of low-intensity ultrasound are introduced, its use as a tool for investigating the rheology and structure of dough is reviewed. One important outcome from ultrasonic assessments of dough properties is an understanding of how bubbles alter dough

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Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb

Cited by 7 publications

References 22 publications

Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations

Probing the Properties of Dough with Low‐Intensity Ultrasound

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