Aeration during bread dough mixing II. A population balance model of aeration.

摘要

This is the second paper in a series of three, focusing on aeration during bread dough mixing. Mixing is one of the key steps in breadmaking over which bakers can exert control so as to manipulate product characteristics. The first article showed that Campbell and Shah's model of dough aeration did not describe the aeration processes observed during the mixing stage of the Chorleywood Bread Process (i.e. modern breadmaking) fully. This paper presents a population model that describes aeration of dough during mixing. The mathematical derivation of the model, and its prediction performance were assessed experimentally. It is claimed that the model enables the aeration parameters for dough-mixer combinations to be calculated independently of the mixing pressure used (which is a failing of Campbell and Shahs model). It is hoped that this model will permit better control over mixing in order to deliver desired aerated structures in bread, and more effective exploitation of expensive pressure-vacuum dough-mixing equipment.