Study of Effect of Technological Parameters of a Continuous Mixer on the Quality of Wheat Flour Dough

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The study aimed to determine the optimal dough mixing parameters to ensure the desired rheological properties. Experimental methods of dough mixing, rheological analysis and monitoring of process parameters were used, followed by comparison of the results with mathematical models to optimise the design of the processing bodies of the dough mixing machine. Design solutions that improve the stability of dough quality and increase production productivity were created in the study. The optimal design of the processing bodies of the dough mixer was established, which ensures the most efficient mixing of the components. The study demonstrated that different kneader designs and rotational speeds significantly affect the rheological properties of the dough, such as viscosity, yield strength, shear stress and shear modulus. The study determined that the use of an R/S rheometer provided accurate values of these parameters, while the optimal speed and design of the processing body reduced shear stress, ensuring uniform mixing. The study also determined that the temperature of the dough during kneading is critical for the activity of yeast and enzymes. The temperature parameters, which did not exceed 29°C, maintained yeast activity and ensured even fermentation of the dough. The optimisation of the kneading parameters improved the texture and taste characteristics of the bread, which confirms the high quality of the final products. The implementation of these results in production helps to increase the efficiency and stability of the process and can serve as a basis for improving dough-mixing machines. The practical significance of the study is determined by the possibility of using the obtained results to improve the quality of bakery products and optimise production processes by improving the design of dough mixers.