Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor

To obtain bread with a high loaf volume and homogeneous crumb, gas cells require sufficient stability until the discontinuous structure of dough is transformed into continuous bread. At end fermentation, are supposedly regionally separated by two air-water (A-W) interfaces liquid film. ‘Dough liquor’ (DL) or ‘batter (BL), i.e. supernatant after ultracentrifugation batter, respectively, model system for fluid in these films. We report here on drainage dynamics free-standing thin films (TFs) prepared from wheat rye DLs oat BL applying driving pressure either 50 200 Pa at bulk concentrations lower than equal to (‘native’) those respective supernatants obtained ultracentrifugation. lowered concentrations, DL TFs were surrounded planar dimpled A-W interfaces, both which composed weakly viscoelastic mixed protein-lipid In contrast, lipids stabilized migrating along their thus generating Marangoni stresses. Liquid subsequent film rupture occurred rapidly TFs. native generally drained much slower they even found be stable small thicknesses (<100 nm). Here, TF effects forming densely-packed layer, respectively. addition, exhibited stratification due layered structuring micelles, contributed exerting oscillatory structural forces. Thus, it can concluded that constituents may contribute substantially stabilizing dough.