TY - JOUR
T1 - Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough
AU - Tlapale-Valdivia, Alma D.
AU - Chanona-Pérez, Jorge
AU - Mora-Escobedo, Rosalva
AU - Farrera-Rebollo, Reynold R.
AU - Gutiérrez-López, Gustavo F.
AU - Calderón, Georgina
PY - 2010/3
Y1 - 2010/3
N2 - Dough and crumb grain evolution of yeasted sweet dough, as affected by the combined effect of mixing (dough development) and fermentation times, and their relation to rheological properties and bread quality was studied. Structural changes of under or optimum developed dough, without fermentation, were related mainly to increments in extensibility (P > 95%), without a noticeable change in pH. At all mixing stages, fermentation duration increased Rm, whereas extensibility and pH decreased. When plotting Rm with bread specific volume, cell area, total cell area fraction or yellow crumb colour parameter (b*) simple mathematical models, with determination coefficients larger than 0.85 were obtained. Bread crumb image analysis showed that crumb cell size was not affected by mixing time, while fermentation duration had a direct influence on this parameter, increasing the proportion of the smallest and the largest crumb cells, without changing cell density, possibly as a result of Ostwald ripening, coalescence and separation-redistribution mechanisms.
AB - Dough and crumb grain evolution of yeasted sweet dough, as affected by the combined effect of mixing (dough development) and fermentation times, and their relation to rheological properties and bread quality was studied. Structural changes of under or optimum developed dough, without fermentation, were related mainly to increments in extensibility (P > 95%), without a noticeable change in pH. At all mixing stages, fermentation duration increased Rm, whereas extensibility and pH decreased. When plotting Rm with bread specific volume, cell area, total cell area fraction or yellow crumb colour parameter (b*) simple mathematical models, with determination coefficients larger than 0.85 were obtained. Bread crumb image analysis showed that crumb cell size was not affected by mixing time, while fermentation duration had a direct influence on this parameter, increasing the proportion of the smallest and the largest crumb cells, without changing cell density, possibly as a result of Ostwald ripening, coalescence and separation-redistribution mechanisms.
KW - Cell size
KW - Extensibility
KW - Image analysis
KW - Rheological properties
KW - Sweet bread
KW - Yeasted sweet dough
UR - http://www.scopus.com/inward/record.url?scp=77955593981&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2009.02161.x
DO - 10.1111/j.1365-2621.2009.02161.x
M3 - Artículo
SN - 0950-5423
VL - 45
SP - 530
EP - 539
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 3
ER -