Stability of gas bubbles in dough

Destabilization of gas bubbles may occur as a result of two different mechanisms. The first is disproportionation or Ostwald ripening. Pressure inside a small gas bubble is greater than that outside due to the effect 

When bubbles of different sizes come in contact, gas will tend to transfer from the smaller bubble (at higher pressure) to the larger, resulting in growth of larger bubbles at the expense of smaller ones. As a consequence. 

Changes occurring in gas cell structure in dough expansion 

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