Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

Abstract

The present study focuses on the quantification of gas fraction locally and dynamically during the baking process of real bread products (pan bread, baguette placed on a tray). The first step was to adapt the MRI method previously developed by Wagner et al. (2008a). In a second step,the method was used to study the effect of flour quality and oven temperatures(from 142 to 210◦C) on oven rise and local expansion. Local strain and strain rates were also derived from these data and compared with overall calculations reported in the literature.