Uploaded January 2025 | Updated September 2026, 3 weeks ago
This is the last part of our series on strain hardening in bread dough. As we wrap everything up, we're going to talk about some more key takeways and details about hydration and dough strength. Watch the video for more!
#breadscience #strainhardening #breadmaking
References:
1. Sun, Xinyang, et al. "The entrainment and evolution of gas bubbles in bread dough—A review." Cereal Chemistry 100.5 (2023): 1031-1047.
2. Van Vliet, T., et al. "Strain hardening of dough as a requirement for gas retention." Journal of texture studies 23.4 (1992): 439-460.
3. Sliwinski, Edward L., Peter Kolster, and Ton van Vliet. "Large-deformation properties of wheat dough in uni-and biaxial extension. Part I. Flour dough." Rheologica Acta 43 (2004): 306-320.
4. Jia, Ruobing, et al. "Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing." Food chemistry: X 15 (2022): 100448.
5. Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541.
This is the last part of our series on strain hardening in bread dough. As we wrap everything up, we're going to talk about some more key takeways and details about hydration and dough strength. Watch the video for more!
#breadscience #strainhardening #breadmaking
References:
1. Sun, Xinyang, et al. "The entrainment and evolution of gas bubbles in bread dough—A review." Cereal Chemistry 100.5 (2023): 1031-1047.
2. Van Vliet, T., et al. "Strain hardening of dough as a requirement for gas retention." Journal of texture studies 23.4 (1992): 439-460.
3. Sliwinski, Edward L., Peter Kolster, and Ton van Vliet. "Large-deformation properties of wheat dough in uni-and biaxial extension. Part I. Flour dough." Rheologica Acta 43 (2004): 306-320.
4. Jia, Ruobing, et al. "Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing." Food chemistry: X 15 (2022): 100448.
5. Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541.
