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Related Experiment Videos

Leavened dough processing by supercritical fluid extrusion (SCFX).

Zeynep Hicsasmaz1, Esref Dogan, Cindy Chu

  • 1Institute of Food Science, 151 Stocking Hall, Cornell University, Ithaca, New York 14853, USA. zk26@cornell.edu

Journal of Agricultural and Food Chemistry
|October 2, 2003
PubMed
Summary

Supercritical carbon dioxide (SC-CO(2)) extrusion processing offers a continuous alternative to traditional yeast leavening for bread dough. This method reduces production time and addresses alcohol emission concerns in baking.

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Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Rheology

Background:

  • Traditional yeast-leavened dough processing is semicontinuous, requiring controlled fermentation.
  • Increasing regulations on alcohol emissions pose challenges for the baking industry.

Purpose of the Study:

  • To investigate supercritical carbon dioxide (SC-CO(2)) extrusion as a continuous leavening method for bread dough.
  • To evaluate the feasibility of SC-CO(2)) leavening for reducing production time and alcohol emissions.

Main Methods:

  • A bread dough formulation (50% moisture) was leavened using 1.5% SC-CO(2) in a twin-screw extruder at 37°C.
  • Specific mechanical energy input was 260 kJ/kg with an apparent shear rate of 60-260 s⁻¹.
  • Rheological properties were measured using an on-line slit rheometer.

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Main Results:

  • SC-CO(2) leavened dough exhibited densities of 420-430 kg/m³, consistent with similar doughs.
  • The flow behavior index increased from 0.49 (control) to 0.63 for SC-CO(2) leavened dough.
  • Apparent viscosity decreased from 37 to 23 Pa·s in the SC-CO(2) leavened dough.

Conclusions:

  • SC-CO(2) extrusion processing provides a continuous method for leavening bread dough.
  • This technique shows potential for industrial application by reducing production time and mitigating alcohol emissions.