Abstract
Influence of working elements of various configurations on the process of yeast dough kneading
Highlights
There was investigated the influence of the geometric parameters of the main working elements on the intensity and quality of the kneading of the yeast dough
It is confirmed the positive effect of enhanced machine processing by cam and screw working elements during the process of kneading the yeast dough
To reduce the duration of the dough preparation process, there are many different solutions based on biochemical methods of intensifying the maturation of the dough by stimulating the fermentation process and its combination with physical methods of influence to the dough [5]
Summary
There was investigated the influence of the geometric parameters of the main working elements on the intensity and quality of the kneading of the yeast dough. To reduce the duration of the dough preparation process, there are many different solutions based on biochemical methods of intensifying the maturation of the dough by stimulating the fermentation process and its combination with physical methods of influence to the dough [5]. One such method is the use of intensive mechanical processing of the dough with high-performance working elements [1-3]. Scientific publications indicate that during the kneading of the yeast dough, there is a critical value of the speed of the kneading element and the level of energy expended [8]
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