Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

LUCAS, T.; CHALLOIS, S.; GRENIER, D.; VANIN, F.; DIASCORN, Y.; URETA, M.; SALVADORI, V.

JOURNAL OF CEREAL SCIENCE (PRINT)

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Año: 2020 vol. 95

0733-5210

The present study focuses on the quantification of gas fraction locally and dynamically during the baking process of real bread products (pan bread, baguette placed on a tray). The first step was to adapt the MRI method previously developed by Wagner et al. (2008a). In a second step,the method was used to study the effect of flour quality and oven temperatures(from 142 to 210◦C) on oven rise and local expansion. Local strain and strain rates were also derived from these data and compared with overall calculations reported in the literature.