Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread

- Sandwich bread dough was rested for different time.
- Impact of resting time on rheological property was measured during dough sheeting.
- Differences in properties of bread were analysed as a function of resting time.
- Image analysis for the bread crumb was conducted.

Experiments were carried out to study the effects of resting time (also well known as first proofing) on properties of dough and bread. Three resting times were used in the experiment: 0, 10 and 20 min. The results indicated that resting time significantly (p < 0.05) affects the properties of dough and bread. Porosity of the dough increased with increase in resting time. Decrease in the number of smaller bubbles and increase in the median pore area of the bubbles present in the dough was observed as the resting time proceeded. Significant decrease (p < 0.05) in torque value was observed with increase in resting time. Elastic recovery in terms of recoil strain was highest for 0 min resting followed by 10 and 20 min resting. Degassing was found to closely related to the air content of the dough as it was found that degassing increased with resting time. Bread specific volume and the porosity fraction increased, whereas median pore area in the bread crumb decreased with resting time.