The dough strengening is about the oxygen and gluten. The bubbles them self is about helping the yeast doing "its job". There is also a rheology part of having small aribubbles in the dough. But in this case I believe its secondary
Dear Nemo Ivarson,
I hope these articles to help you for further investigation, you can also follow the references in these articles for earlier work.
Best luck.
Thank you very much. It looks very promising up front.
(FYI as a side question I'm also been asked by a innovative and open minded baker if there could be an easy hands on quick way for him in production to compare doughs regarding air Bubbles. If reasonable accurate to be used as a complement to the bakers traditional gluten window test.)
Yes - measure dough density using a double cup to weigh a dough sample in air and then immersed in a suitable liquid - the attached paper uses xylene, but ordinary baby oil would do. Other relevant papers are also attached.
Kind regards,
Grant Campbell
Article Dough aeration and rheology: Part 2. Effects of flour type, ...
Article Dough aeration and rheology: Part 3. Effect of the presence ...
Article Measurement of Dynamic Dough Density and Effect of Surfactan...
Article Aeration of bread dough during mixing: Effect of mixing doug...
Chapter Bread aeration and dough rheology: An introduction
Many Thx. A great help.
It certainly looks like I have underestimated the importance of dough aeration when testing a new type of mixer that enable, if desired, adding plenty of extra air and small air Bubbles into the wheat based dough.
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