Agriculture, Food and Aqua

The factors stopping oven spring (dough expansion) during bread baking were analyzed from specific loaf volume, Gas Retention of Dough (GRD) and Thermal Expansion of Dough (TED) data measured using doughs on various final proofing times. Differential scanning calorimetry and dynamic rheological properties data of bread dough and fraction samples of starch and gluten were also measured. Based on these data, it was found that the dough temperature at which the dough oven spring stops is 55 to 60 °C and the rapid change and hardening in physical properties of the dough occurs at this temperature. Since the temperature to harden the dough and the starch gelatinization temperature in the dough coincided, the main cause of the hardening was the gelatinization of starch due to the temperature rise of the dough. It was also found that the hardening of the dough significantly reduces GRD and TED. It was revealed that the main factor to stop the oven spring of the dough was the hardening of the dough due to starch gelatinization in the dough with the increase of the dough temperature in the baking process. It is caused by the rapid decrease of dough expansion due to the drastic gas leak from the dough associated with the decreased GRD and TED, which is largely related to the gelatinization of starch in the dough during baking process, while the denaturation temperature of gluten was much higher than the stopping temperature of oven spring, so it was not significantly related to thisphenomenon.