The gas phase of bread, which makes up more than 70% of the final volume of a loaf, has a major influence on its textural and sensory attributes. Controlling the gas phase volume is a major challenge as during proving and early stages of baking gas must be captured within bread dough, only being released at the end of baking. The factors important in determining the gas cell structure are discussed, treating the system as a foam. These include (1) the formation of the initial foam structure during mixing, and (2) stabilization of the foam structure, including those factors governing bubble disproportionation and coalescence. There is particular focus on the role that thin films lining the bubbles may play in stabilizing the foam structure of a risen dough. Despite its potential importance, little is known about the surface properties or composition of the aqueous phase of doughs from which the films are thought to form. We summarize current understanding of the role surface properties may play in determining the aerated structure of dough, and hence the textural characteristics of bread as well as its implications for process engineering aspects of the mixing and proving stages of bread production.

E.N.C. Mills

P.J. Wilde

L.J. Salt

P. Skeggs

Food and Bioproducts Processing

欧洲化学工程联合会官方期刊：部分 CFBP 旨在成为在致力于生物产品安全加工的工程和科学分支中发表高质量原创论文的主要国际期刊。它是唯一利用生物技术、生物加工和食品工程之间协同作用的期刊。论文展示了研究成果如何用于工程设计，以及实验或理论研究工作的说明，为既定原则带来了新的视角，突出了未解决的问题或指明了方向对于未来的研究，特别欢迎。鼓励涉及设备或工艺的新发展并且可以定量表达的投稿。该杂志对扩展食品和生物产品加工边界的论文特别感兴趣。该杂志非常强调工程与食品或生物产品之间的界面。不太可能发表的论文有：• 主要与食品配方有关• 使用实验设计技术来获得响应面，但从中获得很少见识• 是经验性的，忽略已建立的机械模型，例如经验干燥曲线•主要关注感官评估和颜色• 关注特定生物材料的提取、封装和/或抗氧化活性，而不提供可应用于类似但不同材料的洞察力，• 仅包含生物材料的化学分析。

Food and Bioproducts Processing is the official journal of the European Federation of Chemical Engineering, aiming to be a leading international platform for publishing high-quality original papers in the field of safe processing of bioproducts. This journal uniquely combines the synergies of biotechnology, bioprocessing, and food engineering, showcasing how research findings can be applied to engineering design. Papers provide detailed explanations of experimental or theoretical research, bringing new perspectives to established principles, highlighting unresolved issues, and indicating directions for future research. The journal particularly welcomes new developments involving equipment or processes and encourages submissions that can be quantitatively expressed. We are especially interested in research that expands the boundaries of food and bioproduct processing, emphasizing the interface between engineering and food or bioproducts. The following types of papers are less likely to be accepted: those primarily focused on food formulations; studies using experimental design techniques to obtain response surfaces but lacking insightful conclusions; empirical studies that overlook established mechanical models (e.g., empirical drying curves); research primarily focused on sensory evaluation and color; studies that focus solely on the extraction, encapsulation, and/or antioxidant activity of specific biomaterials without providing insights applicable to similar but different materials; and papers that contain only chemical analyses of biomaterials.

《Food and Bioproducts Processing》是欧洲化学工程联合会的官方期刊，旨在成为生物产品安全加工领域中发表高质量原创论文的主要国际平台。该期刊独特地结合了生物技术、生物加工和食品工程的协同作用，展示了研究成果如何应用于工程设计。论文不仅提供实验或理论研究的详细说明，还为既定原则带来新的视角，强调未解决的问题，并指明未来研究的方向。期刊特别欢迎涉及设备或工艺的新发展，并鼓励可以定量表达的投稿。我们对扩展食品和生物产品加工边界的研究尤为感兴趣，强调工程与食品或生物产品之间的界面。以下类型的论文不太可能被接受：主要关注食品配方的研究；使用实验设计技术获得响应面但缺乏深刻见解的研究；经验性研究，忽略已建立的机械模型（如经验干燥曲线）；主要关注感官评估和颜色的研究；仅关注特定生物材料的提取、封装和/或抗氧化活性，而未提供适用于类似但不同材料的洞察力的研究；仅包含生物材料的化学分析。

Category	Quartile
农林科学	2
农林科学, 生物工程与应用微生物	2
农林科学, 工程化工	2
农林科学, 食品科技	2

Bubble Formation and Stabilization in Bread Dough

ivySCI AI Smartly Parses PDF, Answers Researchers' Questions, and Helps You Understand Papers in Seconds

Journal Info

Category	Quartile
FOOD SCIENCE & TECHNOLOGY	2