Cereal Chem 63:67-70   |  VIEW ARTICLE
Influence of Shortening and Surfactants on Retention of Carbon Dioxide in Bread Dough.

W. R. Moore and R. C. Hoseney. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

During heating of bread dough containing shortening or surfactants in a resistance oven, carbon dioxide was lost at a slow rate for the first 9 min. During that same period the dough increased in height in a linear fashion. After 9 min of heating, carbon dioxide was lost at a greater rate, and the rate of dough expansion slowed. With no shortening or surfactant in the formula, the rate of carbon dioxide loss increased after only 2 min of heating. This also corresponded with a slower rate of dough expansion. Artificially restricting dough expansion increased the rate of carbon dioxide loss. Measurement of dough rheology showed that dough without shortening undergoes a change at about 55 C, but dough with shortening does not. Thus, the increased loss of carbon dioxide at higher temperatures was found to be the result of a rheological change in the dough that restricted expansion rather than increased permeability of the dough to carbon dioxide.