MEASUREMENT AND INTERPRETATION OF DOUGH DENSITIES

Dough density is often used in determining the void fraction of gas in a dough. A new method is presented for the measurement of dough densi ty that is more convenient than previous methods. A straightforward pr ocedure for estimating the gas-free dough density, which permits accur ate calculation of the void fraction of gas in a dough, is described. The void fraction of gas is proportional to the pressure at which the dough is mixed and depends on mixer design and blade speed. Oxygen dep rivation of dough mixed below atmospheric pressures may affect the gas -free dough density. A technique of delayed pressure reduction minimiz es oxygen deprivation and permits accurate determination of the gas-fr ee dough density. Investigations of dough aeration can then decouple t he effects of different mixing conditions on the gas-free dough densit y and on the void fraction of gas in the dough.