AGROBIOLOGIA
Volume 12, Numéro 2, Pages 3184-3191
2022-12-31
Monitoring Of Expansion And Bubble Evolution Of Wheat Bread Dough During Leavening Using Liquid Nitrogen Followed By Freeze-drying And Image Analysis
Authors : Bourekoua Hayat . Djeghim Fairouz . Zidoune Mohammed Nasreddine .
Abstract
Description of the subject: developing a new technique to evaluate wheat bread dough fermentation Objective: monitoring the fermentation process of wheat bread dough using a new method based on liquid nitrogen immersion followed by freeze-drying and images analysis. Methods: Eight dough lumps were prepared corresponding to different times of leavening (0, 10, 20, 30, 60, 90, 120, 150 min). The dough lumps were immersed into liquid nitrogen and, then, dried by a lyophilizer. The expansion ratio of different dried dough lumps was calculated: 2D images were taken. Results: The results revealed gas expansion of dough lumps in time was increased from 0 to 60 min with an expansion ratio of 181.13%. A slow growth was continued until 120min with 200.15% and after that a decline in the volume expansion was noted until 150 min. Image analysis showed that the size and the void fraction were increased (p<0.05) with increasing time of leavening. A decrease in these parameters was noted at 150 min corresponding to a decrease of volume expansion. Conclusion: a new technique using liquid nitrogen followed by freeze-drying and image analysis has been developed successfully to monitor and evaluate the fermentation stage of bread dough.
Keywords
leavening ; wheat bread dough ; freeze-drying ; dough expansion ; image analysis
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