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Factors Controlling Gas Cell Failure in Bread Dough¹

¹Contribution 98-171-J. Kansas Agricultural Experiment Station, Manhattan, KS. ²Graduate research assistant, graduate research assistant, professor, and professor, respectively, Department of Grain Science and Industry, Kansas State University. ³Present address: Kellogg Company, Battle Creek, MI. ⁴Present address: 12224 W. Road 25, Manter, KS. ⁵Corresponding author. Present address: R&R Research Services, Manhattan, KS. E-mail: r_and_r@kansas.net ⁶Present address: American Association of Cereal Chemists, St. Paul, MN.

Stress relaxation in the wall of a gas bubble, as measured by the alveograph, was used to study surface tension at the gas-dough interface of doughs from flours producing differing bread crumb grains. The surface tensions in the various wheat flour doughs were not different. Dough rheological properties, as measured by both dynamic oscillatory rheometry and lubricated uniaxial compression, were not different for doughs made from wheat flours that gave breads with different crumb grains. However, when the effect of starch granule size on gas cell wall stability was tested, the presence of a greater proportion of large starch granules in wheat flour dough was sufficient to result in gas cell coalescence and open crumb grain in the final baked product. This suggests that starch granule size is at least one of the factors that affects the crumb grain of bread.