THE DYNAMIC DEVELOPMENT AND DISTRIBUTION OF GAS CELLS IN BREAD-MAKING DOUGH DURING PROVING AND BAKING

摘要

The unique property for wheat flour is able to form the visco-elastic dough and hold the gas during processing. The distribution and development of gas cells during proving and baking are of importance to bread volume and texture and closely related to flour components . Although gas content and dynamic density of breadmaking dough during proving have been measured4, the measurement of development gas cells in dough during proving and baking has not been achieved satisfactorily. The aim of the present work was investigate the dynamic development of gas cells in breadmaking dough during proving and their distribution in breadcrumb from flours with different baking performances using Image-Pro Plus analysis software with an Evolution LC colour digital Camera. This finding would be able to provide a clear figure of changes of gas cells during proving and baking and a better understanding of baiting processing.