Abstract
The wheat dough mixing process today, is not perceived only as the blending process of the input materials. During the wheat dough mixing there are many factors which affect the final quality and processiblity of wheat doughs. This study describe the rheologic behaviour of doughs mixed on the Diosna SP12 kneader in particular stages of their development in dependecy from the mixing settings. The processing parameters as mixing energy, temperature increase and spiral rotation was monitored with the causal relationships to the evolving rheologic parameters of processed dough. The basic presumptions about interrealtions among rheologic and processing parameters during dough development for used flours and mixer were adumbrated. The relations among rheological and processing properties towards to product quality were determined by baking tests.
Highlights
Wheat flour today, is the basic material for the production of modern bakery products in the world
The imparted mixing energy must be higher as the critical minimum for the dough and gluten development and the mixing intensity must be above the border for the dough creation
Mixing process can be affected by the parameters of mixer as mixer geometry and speed of mixing (Haraszy et al 2008, Gras et al 2000), which play a key role during creation of dough matrix and final quality of bakery products (Aamodt et al 2003, Basaran a Göcmen 2003)
Summary
Wheat flour today, is the basic material for the production of modern bakery products in the world. Mixing process can be affected by the parameters of mixer as mixer geometry and speed of mixing (Haraszy et al 2008, Gras et al 2000), which play a key role during creation of dough matrix and final quality of bakery products (Aamodt et al 2003, Basaran a Göcmen 2003).
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