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Gas cell opening in bread dough during baking

Abstract : This literature review describes the evolution during baking of the three main components in dough (starch, proteins, and the aqueous phase) in order to understand what causes gas cells to open. To date, most of the literature has focused on the role played by proteins, gluten having received most attention in the last decades (strain hardening properties, ability to stretch without rupturing etc.). The possible role of a liquid lamella has more recently been proposed. While a number of articles directly evidence its existence, indirect results also provide proof of its presence. The role of starch in the mechanisms of gas cell stabilization/destabilization has been little considered. The multiple actions of starch described in this review may offer an explanation for this.
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https://hal.inrae.fr/hal-03136581
Contributor : Corinne Rondeau-Mouro <>
Submitted on : Friday, February 19, 2021 - 2:14:52 PM
Last modification on : Tuesday, March 30, 2021 - 1:34:46 PM
Long-term archiving on: : Thursday, May 20, 2021 - 7:39:12 PM

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David Grenier, Corinne Rondeau-Mouro, Kossigan Bernard Dedey, Marie-Hélène Morel, Tiphaine Lucas. Gas cell opening in bread dough during baking. Trends in Food Science and Technology, Elsevier, 2021, 109, pp.482-498. ⟨10.1016/j.tifs.2021.01.032⟩. ⟨hal-03136581⟩

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