Cereal Chem 53:318 - 326.  |  VIEW ARTICLE
The Liquid Phase of Dough and Its Role in Baking.

F. MacRitchie. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

The liquid phase of wheat-flour dough was separated by centrifugation at high gravitational fields. The water content of the remaining solid phase was 34.5%. Protein, hydrolysate lipid, water, and salt contents of the liquid phase were determined. Interchanging liquid phases of normal and defatted flour doughs for baking tests produced inconclusive results because of the establishment of new equilibria. Both electrical conductivity and gas retention of dough fell steeply with decreasing water content, extrapolating to zero at a water content near 34%, corresponding to the disappearance of the liquid phase. The foaming properties of liquid phases from doughs of differing lipid contents correlated with baked loaf volume when the baking test omitted an intermediate molding step. The inclusion or omission of the molding step caused large differences in baking performance for flours of higher lipid content but had little effect on flours of low lipid content. Rapid expansion of dough pieces caused by subjecting them to low pressure gave maximum volumes which correlated better than alveograms with baked loaf volume. The results point to the importance in baking of liquid lamellae surrounding gas bubbles in dough and the adsorbed films which stabilize them.