Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13157/
http://dx.doi.org/10.1111/jtxs.12244 |
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| Title |
Bran-induced effects on the evolution of bubbles and
rheological properties in bread dough.
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| Creator |
Padma Ishwarya, S.
Kiran, M. Desai Srinivasulu, N. Anandharamakrishnan, C. |
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| Subject |
07 Waste utilization
04 Wheat 26 Bakery products |
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| Description |
Evolution of bubbles is the key to volume development in bread dough. The influence of wheat
bran on bubble growth in bread dough through the mixing, fermentation, and proofing stages is
described as a function of its level of addition. Confocal laser scanning microscopy in combination
with image processing tools was used to obtain the bubble size and shape parameters. The relationship
between bubble behavior and dough rheology was mapped using biaxial extension and
dynamic oscillatory rheometry studies. With increase in level of bran addition, mean bubble size
decreased corresponding to each stage and showed an inverse relationship with dough overpressure
and elastic modulus. Addition of wheat bran was observed to suppress the bubble coarsening
phenomenon in dough. Experimental observations indicated the plausibility of coalescencemediated
bubble growth in bread dough during the latter stages of fermentation and proofing,
which was hindered in the presence of bran particles.
Practical application
The results of this work provide an insight to the underlying mechanism by which wheat bran
addition impacts the volume development in bread dough. The inferences presented in this
research work can be used as a basis to study bubble dynamics in an opaque food system such as
bread dough. This information would be of interest to industrial researchers working on the new
product development of aerated bakery products with functional fibrous ingredients.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13157/1/J%20Texture%20Stud.%202017%3B48415%E2%80%93426.pdf
Padma Ishwarya, S. and Kiran, M. Desai and Srinivasulu, N. and Anandharamakrishnan, C. (2017) Bran-induced effects on the evolution of bubbles and rheological properties in bread dough. Journal of Texture Studies, 48. pp. 415-426. ISSN 0022-4901 |
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