How Interconnected Bubbles Affect the Bread-Making Process – How Interconnected Bubbles Affect the Bread-Making Process

Nov 15, 2023 | physical sciences

About this episode

Bread is a vital source of nutrition for billions of people, and its demand is now rising even in regions where wheat doesn’t grow naturally. Wheat is the only grain that can produce high-quality bakery products. For farmers, in addition to facing the challenges of growing high-yield, high-protein wheat, they also need flour to be strong for baking, making good-quality, large loaves. Loaf size and crumb quality are strongly tied to the growth of gas bubbles inside the rising dough. So far, it has been difficult to predict the dynamics of bubbles in doughs from the properties of unprocessed flours. Read More

Original Article Reference

Summary of the papers: ‘Flour Quality effects on percolation of gas bubbles in wheat flour doughs’, doi.org/10.1016/j.ifset.2021.102841; and ‘Flour quality and disproportionation of bubbles in bread doughs’, doi.org/10.1016/j.foodres.2014.07.025

Contact

For further information, you can connect with Dr Sumana Chakrabarti-Bell at [email protected]

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