Abstract
Scanning electron micrographs of bread doughs produced by the Chorleywood Bread Process indicate that towards the end of 50 min proving, discontinuities were apparent in the starch-gluten matrix surrounding gas cells. On the basis of these observations, a revised model of expanded dough structure is proposed in which the integrity of the gas cells is maintained by a liquid film with surface active materials at the gas/liquid interface. The film is initially surrounded and reinforced by the starch-gluten matrix, which fails to enclose the gas cells completely at later stages of expansion, leaving areas between adjacent cells that contain only the film. Early rupture of the gas cells and consequent loss of expansion would be caused by deficiencies in the extensibility of the starch-gluten matrix and/or in the surface activities of the liquid film.
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