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?
How are temperature and dough strain hardening related?
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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