Rising dough and baking bread at the Australian synchrotron

Author(s)
Mayo, S C
McCann, T
Day, L
Favaro, J
Tuhumury, H
Thompson, D
Maksimenko, A
Publication Date
2016-01-28
Abstract
<p>Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron’s MASSIVE cluster.</p>
Citation
Proceedings of the 12th International Conference on X‐Ray Microscopy, p. 020006-1-020006-4
Link
Publisher
AIP Publishing
Title
Rising dough and baking bread at the Australian synchrotron
Type of document
Conference Publication
Entity Type
Publication

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