The Savory Secrets of Baked Bread
Monday, October 12, 2015 - 13:50
in Physics & Chemistry
For all our love of the simple slice of bread, we don't have a solid understanding of much of the science behind squishy dough, like the interplay between a dough's microstructure and its rheology -- the way in which it deforms and flows. Understanding this science would help bakers improve bread recipes intended for ovens both big and small. Next month, during The Society of Rheology's 87th Annual Meeting, a team of researchers from Belgium and the Netherlands will describe how gluten and starch affect the overall dough behavior, as well as the optimal amount of glucose oxidase enzyme to use to enhance bread-making performance.