Naslov
Behaviour of prefermented dough during refrigeration ; impact of CO2 solubility on gas cell equilibrium

Autori
Le-Bail, Alain ; Ben-Aissa, Fadhel ; Gabrić, Domagoj ; Ćurić, Duška ; Monteau, Jean-Yves

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
AACC International Annual Meeting

Mjesto i datum
Baltimore (MD), Sjedinjene Američke Države, 13.09.2009. - 16.09.2009

Vrsta sudjelovanja
Ostalo

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
CO2 solubility, prefermented dough, refrigeration, freezing

Sažetak
The interruption of fermentation during the bread making process and eventually the freezing of prefermented dough offers some advantages such as flexibility for bread production. However, the freezing of pre fermented frozen dough is a challenging process in that the fermented dough is a fragile structure that is exposed to collapse during chilling and freezing. CO2 solubility in dough is a key parameter for dough expansion and stability (ie collapse of dough during refrigeration). CO2 solubility has been evaluated between 15 and 40°C using a protocol based on fermentation at constant volume. Data have been extrapolated to a broader (0 to 50°C) based on an Arrhenius law that rules solubility dependence with temperature. It was found that the solubility of CO2 in dough is increasing from 5 10–6 to 1.6 10–5 g CO2 kPa–1 g–1 LPD (Liquid Phase of Dough) between 50°C and 0°C. Tests have been done to track the impact of refrigeration on the volume change of bread during chilling and freezing. A model based on the Young Laplace equation has been developed to model the volume change of fermented dough during pre fermentation and refrigeration (at 4°C). A distribution of gas cells in the dough has been considered. This model accommodates the dependence of solubility and of the Henry coefficient with temperature as well as the impact of temperature on total pressure. The model fits well with experimental results obtained during the chilling of a pre fermented dough at 4°C. It shows that even though the pressure and therefore the volume of the cells embedded in the dough decreases at the onset of refrigeration, the dough re expand for longer times due to new equilibrium between the liquid and gaseous CO2 phases. This project is funded by the EU-FRESHBAKE” (2006–2009) which is supervised by the author of the paper. (http://eu-freshbake.eu/eufreshbake/)

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA