Effect of processing on gas cell area and sphericity of foam dough: A microscopy study

The formation of air bubbles in dough produce important physical changes that are translated into the aerated texture of different products including yeasted breads. Details of the physical characteristic of air bubbles in dough are not fully understood. The effects of mixing, lamination, yeast, and DATEM on air bubble area and sphericity of unfermented dough were studied. DATEM produced more spherical air bubbles (P < 0.0001). Yeast treatment produced larger and less spherical bubbles. In dough with treatment of lamination in vertical + horizontal direction, the bubbles were more spherical than in dough laminated only in vertical direction.