The Secret to All Great Bread |The Science of Strain Hardening, Part 1/4 скачать в хорошем качестве

The Secret to All Great Bread |The Science of Strain Hardening, Part 1/4

This is part 1 of a series on strain hardening. In this series of videos, we cover the fascinating topic of strain hardening in bread! At the core, we'll be looking at the microscopic details of how dough gets stronger as we knead it and let it rest. Because this is a long video with lots of in-depth science, we've divided it into several parts, with this being the first part. In this video, we cover some of the history and basics of strain hardening, as well as how it affects bread. Watch the video for more! #breadmaking #gluten #bread Chapters 0:00 Intro 0:52 Opening 1:28 A Brief Note 2:40 Focus 3:33 Armand Considère 4:09 Strain Hardening in Bread Dough 4:54 Gluten the driving force 5:40 Break-through Science 6:58 Bread dough and strain hardening 7:53 Three major stages 9:16 Two key properties and stress strain curve 10:33 Hydration 12:41 Windowpane test 13:02 Modern Labs References 1. Kim, S., Svetlizky, I., Weitz, D.A. et al. Work hardening in colloidal crystals. Nature 630, 648–653 (2024). https://doi.org/10.1038/s41586-024-07... 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. Mohammed, Mohd Afandi P., et al. "Mechanical characterization and micromechanical modeling of bread dough." Journal of Rheology 57.1 (2013): 249-272. 4. Wieser, Herbert, Peter Koehler, and Katharina A. Scherf. "Chemistry of wheat gluten proteins: Qualitative composition." Cereal Chemistry 100.1 (2023): 23-35. 5. Principles of cereal science and technology, third edition. By Jan A. Delcour and R. Carl Hoseney 6. Parenti, Ottavia, et al. "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods." Journal of Food Engineering 309 (2021): 110692. 7. Almutawah, Abdullah, Susan A. Barker, and Peter S. Belton. "Hydration of gluten: A dielectric, calorimetric, and fourier transform infrared study." Biomacromolecules 8.5 (2007): 1601-1606. 8. Hoseney RC, Zeleznak K, Lai CS. 1986. Wheat gluten: a glassy polymer. Cereal Chem. 63:285–86 9. 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. 10. Jødal, Anne-Sophie Schou, and Kim Lambertsen Larsen. "Investigation of the relationships between the alveograph parameters." Scientific Reports 11.1 (2021): 5349. 11. van Vliet, Ton. "Strain hardening as an indicator of bread-making performance: A review with discussion." Journal of Cereal Science 48.1 (2008): 1-9. 12. Ogawa, Takenobu, and Yasuki Matsumura. "Revealing 3D structure of gluten in wheat dough by optical clearing imaging." Nature Communications 12.1 (2021): 1708. 13. Saiter, Jean Marc, Larisa Dobircau, and Nathalie Leblanc. "Are 100% green composites and green thermoplastics the new materials for the future?." International Journal of Polymer Science 2012.1 (2012): 280181.