FACTORS CONTROLLING GAS CELL FAILURE IN BREAD DOUGH

Stress relaxation in the wall of a gas bubble, as measured by the alve ograph, was used to study surface tension at the gas-dough interface o f doughs from flours producing differing bread crumb grains. The surfa ce tensions in the various wheat flour doughs were not different. Doug h rheological properties, as measured by both dynamic oscillatory rheo metry and lubricated uniaxial compression, were not different for doug hs made from wheat flours that gave breads with different crumb grains . However, when the effect of starch granule size on gas cell wall sta bility was tested, the presence of a greater proportion of large starc h granules in wheat flour dough was sufficient to result in gas cell c oalescence and open crumb grain in the final baked product. This sugge sts that starch granule size is at least one of the factors that affec ts the crumb grain of bread.