Behavior of Surface Membrane of Yeasted Dough during Expansion in a Cylinder

Abstract

Expansion of yeasted dough in a glass cylinder with time was followed by measuring the dough height with a cathetometer. The gassing power of the dough was estimated by collecting the expelled air and the released carbon dioxide. The volume of dough at which CO₂ began to escape from the dough, estimated from the gassing power and dough expansion curves, was higher for rapidly-expanding and oxidized doughs than for slowly-expanding, reduced and control doughs.The doughs which showed higher volumes at the point of CO₂ leakage had higher tension of the surface membrane. The top surface of yeasted doughs in the glass cylinder, determined from the measured volume of the dough meniscus, appeared to have the shape of a revolving parabola rather than that of a revolving ellipsoid. In the comparison of these results obtained from the behavior of the dough surface membrane with the results of test baking the former data were found to be applicable to the basic research on baking properties of dough.