NG
Chopin
Chopin Alveograph
Chopin
2010
China
Depends
Availability: | |
---|---|
Chopin Alveograph
During the mixing process, bubbles are formed in the dough due to the incorporation of air. During fermentation, CO₂ produced by yeast diffuses into these bubbles. As fermentation progresses, more CO₂ is produced, increasing the pressure inside the bubbles and causing the dough volume to expand gradually. For an individual bubble, rupture indicates poor gas retention. If a bubble grows from a small one to a larger one without rupturing, it indicates good dough elasticity and results in a larger bread volume. In contrast, stiff dough has a low expansion rate.
Web: www.bartflourmillmachinery.com
Chopin Alveograph
During the mixing process, bubbles are formed in the dough due to the incorporation of air. During fermentation, CO₂ produced by yeast diffuses into these bubbles. As fermentation progresses, more CO₂ is produced, increasing the pressure inside the bubbles and causing the dough volume to expand gradually. For an individual bubble, rupture indicates poor gas retention. If a bubble grows from a small one to a larger one without rupturing, it indicates good dough elasticity and results in a larger bread volume. In contrast, stiff dough has a low expansion rate.
Web: www.bartflourmillmachinery.com