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2D structural imaging study of bubble evolution during leavening
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DOI：10.1016/j.foodres.2012.10.040.png)
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Invasive, continuous measurements on dough are generally not adequate as they may provoke dough collapse. The choice of the most appropriate analytical procedure is thus crucial for the full comprehension of the underlying mechanisms of leavening. The purpose of this investigation was to present an analytical approach based on image analysis to describe how bubbles grow in wheat flour dough during leavening. The leavening kinetic was investigated by monitoring the variation of morphology descriptors of dough vs time. The digital image analysis procedures allowed to determine interpretable parameters of bubble evolution during leavening including dough area, bubble area, bubble wall roundness, the number of gas bubbles and the bubble size distributions. The kinetic of volume had sigmoid shape with 2.7 as asymptotic value. A modified Gompertz model was chosen as descriptive model of the leavening stage. Quite good agreement was observed between experimental data and model parameters (R-2 greater than 0.99). Results demonstrate that the changes in morphology descriptors provide insight into how gas bubbles in the dough matrix can be formed during dough processing. The average area bubble grew from 0.27 mm to 1.5 mm and the average roundness changed from 1.3 to 1.6. Experimental bubble size distributions were presented and discussed. (c) 2012 Elsevier Ltd. All rights reserved.
Keyword:
Bread dough
Image analysis
Bubble
Leavening
期刊
IF:
8
论文数:
1.8W
被引数:
7.9W
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