aeration, bubbles and rheology
Post date: Mar 29, 2012 8:31:09 AM
"The presence of bubbles decreases the strain hardening character of the dough and its resistance to failure under conditions of biaxial extension, and increases the rate of work input to the dough during mixing. Mixing doughs under a constant ﬂow rate of gas affects aeration and rheology, and appears to be much more effective at supplying oxygen to the dough than mixing under pressure"
Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate
Nyuk L Chin, Peter J Martin and Grant M Campbell, J Sci Food Agric 85:2203–2212 (2005)