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© Copyright 2009 AACC International.
Published January 2009.
Interactions between bran and bubbles in bread
G. Campbell. University of Manchester, UK.
Campbell, G. 2009. Interactions between bran and bubbles in bread. Online. AACC International Cereal Science Knowledge Database
Much progress has been made in recent years into understanding the creation of aerated structures in bread, from their origin in aeration and dough rheological development during mixing to imaging bubble evolution during proving and baking and quantifying gas cell structure in the final baked product. The overwhelming majority of these studies have been performed on white bread. Whole meal and high fibre breads are of great importance for diet and health, but their consumption is inadequate because of their unappealing aerated structure - bran and fibre damage bubbles in bread. This paper will review the mechanisms by which bran damages the aerated structure of bread, and will present recent studies on the interactions of bran with bubbles during dough mixing, proving and baking.
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