Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance Imaging
Hiroyuki Takano, N. Ishida, Masaru Koizumi, Hideaki Kano
Journal of Food Science
Abstract
ABSTRACT: Fermentation processes of bread doughs were traced by MRI (magnetic resonance imaging), which suggests that punching and rounding treatment after the first fermentation promotes the development of elasticity and extensibility of gluten fibrils that makes thin grain walls of the pores connecting between adjacent pores with small holes, and a thin smooth crust after baking. While pore generation was small, expansion of the dough was low, gluten networks formed were large and coarse, and gluten fibrils were undeveloped in the frozen dough. Prefermentation could not essentially alleviate the inferior properties of the frozen dough. The grain structures of the bread using frozen dough were characterized by thick network walls without the connection between pores and a thick crust with rough surface.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
frozen dough results in low expansion of the dough
“While pore generation was small, expansion of the dough was low, gluten networks formed were large and coarse, and gluten fibrils were undeveloped in the frozen dough”
punching and rounding treatment results in thin grain walls of the pores connecting between adjacent pores with small holes
“punching and rounding treatment after the first fermentation promotes the development of elasticity and extensibility of gluten fibrils that makes thin grain walls of the pores connecting between adja...”
prefermentation does not alleviate inferior properties of the frozen dough
“Prefermentation could not essentially alleviate the inferior properties of the frozen dough”