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AIR-DOUGH INTERFACE [1 record]

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Record 1 2009-05-22

English

Subject field(s)
  • Grain Growing
  • Milling and Cereal Industries
CONT

If damaged starch is increased above a certain maximum value, bread quality suffers. ... First, as the water-starch mass is increased as a result of increased damage, the air-dough interface becomes unstable during the oven stage and this results in loss of volume and coarsening of crumb.

French

Domaine(s)
  • Culture des céréales
  • Minoterie et céréales
CONT

Si la qualité d'amidon endommagé dépasse un certain maximum, la qualité du pain en souffre. [...] Tout d'abord, à mesure que la masse d'amidon et d'eau s'accroît par suite de l'augmentation de l'amidon endommagé, la surface de contact air-pâte devient instable pendant la cuisson au four, ce qui entraîne une perte de volume et produit une mie plus grossière.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Molinería y cereales
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