Relationship between aeration and rheology of breads.

The relationship between aeration and rheology of bread was investigated by varying ingredient and processing factors during bread proofing and baking processes. Dough and bread aeration were quantified using density measurements from the volumetric methods. Dough rheology was characterized by the rising rate and maximum proofed height under a constant force using a texture analyzer, while bread rheology was characterized using the bread firmness test. Increasing flour strength and yeast level decreased dough and bread density and bread firmness but increased the rising rate and maximum proofed height of dough significantly (P 0.79) with its rheological properties