Dough Surface Visualized Using Isosurfaces of Dough Matrix Fraction with Screenshots Recorded (IMAGE)
Caption
When making bread, it's important not to overknead the dough, because this leads to a dense and tight dough due to a reduced water absorption capacity that impairs its ability to rise. But bakers also want to avoid underkneading, because this decreases the gas retention capacity. In Physics of Fluids, researchers in Germany describe their work exploring the local mechanical and microstructural changes that occur during different stages of the kneading process via numerical simulation. This image is a comparison of dough surface visualized using isosurfaces of dough matrix fraction (left) with screenshots recorded with a high-speed camera during laboratory kneading experiment.
Credit
Thomas Goudoulas, Technical University of Munich
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