Dough/crumb transition during French bread baking |
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Authors: | J Rouillé H Chiron P ColonnaG Della Valle D Lourdin |
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Institution: | INRA, UR 1268 Biopolymères Interactions and Assemblages (BIA), BP 71267, 44316 Nantes Cedex 3, France |
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Abstract: | The modifications occurring during dough to crumb (D/C) transition of French bread (350 g) were studied in an instrumented pilot-scale oven for doughs with different contents of minor components, soluble, lipids and puroindolines. Internal temperature measurements showed that, for most compositions, complete D/C transition occurred between 55 and 70 °C, after 5 min of baking, and coincided with maximum loaf expansion. Differential scanning calorimetry (DSC) in excess of water performed on samples taken during baking (3 and 5 min) showed that starch gelatinization and melting developed continuously during D/C transition for various contents of the soluble fraction in dough. Dynamic thermomechanical analysis (DMA) on dough showed that dough stiffened between 60 and 70 °C, as seen by the increase of elastic modulus E′ by more than one decade, for all dough compositions. Relating these changes to the results of baking experiments, D/C transition was assigned first to gluten reticulation and, to a lesser extent, to continuous starch granule swelling. |
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Keywords: | Starch Gluten Dynamic mechanical analysis (DMA) Baking |
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