Abstract
Determination of pretzels dough is essential to analyse the technological process, the dough handling behaviour and properties of the finished product. In various processing steps such as kneading, dividing, shaping and baking the dough undergoes different mechanical deformation, including the extent, compression or shear. In the literature there are several methods for analysing these properties. These include empirical rheological methods, such as recording dough evolution during kneading, extensibility measurement or fundamental rheological methods. The study in this paper propose to investigate the behaviour of different types of test dough extensibility and make estimates of the values of the moment (time) and maximum force that wick dough is deformed to appearance of fracture. The maximum elongation of the dough wick is determined for the same values of its initial geometry as well as the other test parameters for two types of dough, one with a composition of 45% water, 10% oil and 45% flour, and another with a composition of 55% water, 10% oil and 35% flour. Preliminary results have found that a dough with more water has a greater tensile strength than the dough with the same amount of oil and less water.
Highlights
The dough extensibility is a rheological property which begins to form even during the dough kneading
The main method for determining the dough extensibility is standardized with AACC Method no. 54-10.01/ ISO 5530-2/ ICC-Standard no. 114/1 and involves stretching a dough wick and drawing extensographic curves with the help of Brabender Extender, [6]
A very extensible dough is used in the bread making process because it is considered easier to
Summary
The dough extensibility is a rheological property which begins to form even during the dough kneading. If during kneading the elastic properties are not formed, the dough will not have the proper rheological behaviour in fermentation, modelling or baking processes, [1]. The extensibility of the dough is its property of stretching, without breaking, [2,3]. 114/1 and involves stretching a dough wick and drawing extensographic curves with the help of Brabender Extender, [6]. Results on dough stretching help determine its rheological properties, the amounts of ingredients to obtain it, including the possibility of processing and baking, [7]. Each of the average values is expressed by approximately 5 UE; - the extensibility is due to the displacement of the dough from the time of the curve recording until the moment the sample breaks and is indicated on the extensogram by a smooth fall to zero or by a sudden fall; each of the mean values is expressed by approximately 1 mm; - energy is defined as the area under the curve recorded and describes the effort required to stretch the dough wick; where: ma represents the dough mass [mm]
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