Project Description

Dough Expansion


I would like to identify solution(s) to mathematically and/or visually model
the thermodynamics of dough expansion. Specifically I would like to
understand the statics and dynamics of dough expansion – particularly where weak forces develop.
Additionally, I am interested in learning how the scoring of sheeted proofed dough is different from the scoring of
sheeted unproofed dough as it goes through the expansion processes.