Relationship between aeration and rheology of breads.
The relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Blackwell Publishing
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16484/ http://psasir.upm.edu.my/id/eprint/16484/1/Relationship%20between%20aeration%20and%20rheology%20of%20breads.pdf |
| _version_ | 1848842975409340416 |
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| author | Chin, Nyuk Ling Tan, L.H. Yusof, Yus Aniza Abdul Rahman, Russly |
| author_facet | Chin, Nyuk Ling Tan, L.H. Yusof, Yus Aniza Abdul Rahman, Russly |
| author_sort | Chin, Nyuk Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P < 0.02). Proofing time had no effect on dough's rising rate, although it decreased dough and bread density (P < 0.01) and bread firmness (P < 0.002) and increased dough maximum proofed height (P < 0.02). Baking temperature did not show significant effect on bread density (P < 0.06) and had no effect on bread firmness. Dough and bread densities gave good correlations (R2 > 0.79) with its rheological properties. |
| first_indexed | 2025-11-15T08:07:40Z |
| format | Article |
| id | upm-16484 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:07:40Z |
| publishDate | 2009 |
| publisher | Blackwell Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-164842015-11-23T02:57:00Z http://psasir.upm.edu.my/id/eprint/16484/ Relationship between aeration and rheology of breads. Chin, Nyuk Ling Tan, L.H. Yusof, Yus Aniza Abdul Rahman, Russly The relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P < 0.02). Proofing time had no effect on dough's rising rate, although it decreased dough and bread density (P < 0.01) and bread firmness (P < 0.002) and increased dough maximum proofed height (P < 0.02). Baking temperature did not show significant effect on bread density (P < 0.06) and had no effect on bread firmness. Dough and bread densities gave good correlations (R2 > 0.79) with its rheological properties. Blackwell Publishing 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16484/1/Relationship%20between%20aeration%20and%20rheology%20of%20breads.pdf Chin, Nyuk Ling and Tan, L.H. and Yusof, Yus Aniza and Abdul Rahman, Russly (2009) Relationship between aeration and rheology of breads. Journal of Texture Studies, 40 (6). pp. 727-738. ISSN 0022-4901 10.1111/j.1745-4603.2009.00208.x English |
| spellingShingle | Chin, Nyuk Ling Tan, L.H. Yusof, Yus Aniza Abdul Rahman, Russly Relationship between aeration and rheology of breads. |
| title | Relationship between aeration and rheology of breads. |
| title_full | Relationship between aeration and rheology of breads. |
| title_fullStr | Relationship between aeration and rheology of breads. |
| title_full_unstemmed | Relationship between aeration and rheology of breads. |
| title_short | Relationship between aeration and rheology of breads. |
| title_sort | relationship between aeration and rheology of breads. |
| url | http://psasir.upm.edu.my/id/eprint/16484/ http://psasir.upm.edu.my/id/eprint/16484/ http://psasir.upm.edu.my/id/eprint/16484/1/Relationship%20between%20aeration%20and%20rheology%20of%20breads.pdf |