To obtain bread with a high loaf volume and homogeneous crumb, gas cells require sufficient stability until the discontinuous structure of dough is transformed into continuous bread. At end fermentation, are supposedly regionally separated by two air-water (A-W) interfaces liquid film. ‘Dough liquor’ (DL) or ‘batter (BL), i.e. supernatant after ultracentrifugation batter, respectively, model sy...