Cereal Chem 58:182 - 186.  |  VIEW ARTICLE
Vacuum Expansion of Mechanically Developed Doughs at Proof Temperature: Effect of Shortening.

B. M. Bell, D. G. H. Daniels, and N. Fisher. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

A technique for the controlled vacuum expansion of doughs made by the Chorleywood Bread Process enabled effects of shortening usually observed only during the early stages of baking to be demonstrated at a proof temperature below the slip point of the shortening. Like doughs in the oven, vacuum-raised doughs were increased in size by the presence of shortening but were not significantly increased by the presence of vegetable oil. Doughs containing added fat at a level of 0.7% and made from flours stored for five years at ambient temperatures expanded significantly less under vacuum than did similar doughs made with control flours kept at -20 C in an inert atmosphere, except that in the case of the weak flour the difference did not reach significance. The interrelationships between the shortening and other dough components that lead to increased loaf volume must be largely established by the end of the final proof stage of dough making.