Bakery products - Rheology of dough and effect on bread
3 important questions on Bakery products - Rheology of dough and effect on bread
What happens with the strain upon extension of the dough?
The dough has an increasing viscosity with increasing strain, this is called strain hardening. It is caused by entanglements of long (high molecular weight) polymers, that form a network.
How are temperature and dough strain hardening related?
Dough at higher temperature exhibits a lower strain hardening effect.
Is strain hardening in dough desired?
- Yes, it provides stability against coalescence, since it locally resits extension as the gas bubble walls become thinner.
- A higher strain hardening index, and therefore less coalescence in the dough, leads to greater baking volumes.
- Furthermore, lower coalescence leads also to a fine crumb texture with a more even distribution of gas cells.
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