Dough Mixing Process Research Articles

Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process

Water-soluble arabinoxylans (AX) is an important dietary fiber in wheat bran that influence the gluten network. However, a comprehensive understanding of the mechanism remains unclear. This study compared the interactions between AX and high/low molecular weights of glutenin (HMW/LMW) and found that AX-HMW developed a more uniformed structure than AX-LMW. The optimized property was found at 8% AX (AX8-HMW) when the disulfide bonds, foaming and emulsifying properties reaches highest, which is better than the optimized AX4-LMW. However, higher AX ratio led to poor properties due to AX self-aggregation. The enhancement property can be associated with the formation of molecular complexes. Both HMW and LMW can capture and encapsulate AX to form stable structures, with the binding strength of AX-HMW being stronger than that of AX-LMW, resulting in macroscopic properties. Our findings clarify the interaction mechanism between AX and different molecular weight of glutenins which contributes to understand the role of AX in the dough mixing process.

MESIN PENGADUK ADONAN UNTUK MENINGKATKAN PRODUKSI AMPIANG DAN KRIPIK CUMI PADA MITRA DI KOTA PANGKALPINANG

The aim of the Community Service Program for partners in the group making Ampiang and squid chips in Selindung Lama Village, Gabek District, Pangkalpinang City is to increase production capacity and quality and improve the partner business management system. The survey results showed that there were problems in the dough mixing production process carried out by partners who still used manual methods. As a result, partners' production capabilities are limited. Apart from that, in terms of business management, existing partners are still not optimal. The partner's average kneading capacity is 2-3 kg in 35 minutes. From the results of the discussion, improvements were made to the production system by providing dough mixing machines and marketing management training. Creating alternative concepts based on data from literature studies, interviews with partners. The alternative concept chosen as the machine design was assessed based on the results of discussions with partners looking at the aspects of frame dimensions, machine height, stirrer dimensions, motor power used, machine plate size used. The production process is carried out in the Bangka Belitung State Polytechnic Manufacturing Mechanic workshop (Polman Babel). The manufacture and procurement of Dough Mixer machines for partners has been realized well and has been provided directly to partners. The capacity of this kneading machine is 5 kg for one process. With a time of 7 minutes to 10 minutes and this machine can be used by partners for production activities for making Ampiang and kritcu, especially in the dough mixing process, partners have been able to increase the productivity of Ampiang and Kritcu through the application of appropriate technology machines In order to increase production capacity from previous production capacity by up to 100% and increase added value for partners.

Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process

Starch granule-surface proteins (SGSPs) and gluten proteins can interact to influence dough quality. Despite their pronounced effects, the interaction mechanism remains insufficiently understood. Herein, the binding mechanism between SGSPs and different molecular weight glutenin was explored by experimental methods and single-molecule techniques. Our findings revealed that SGSPs promoted strong binding with both high and low molecular weight glutenin (HMW-GS and LMW-GS). When the ratio of SGSPs and LMW-GS increased to 2:1, the content of disulfide bond increased from 0.03 μmol/L to 0.21 μmol/L while the free sulfhydryl showed the opposite pattern, indicating a tightly packed composite protein structure. A combination of unbiased and steered molecular dynamics simulations further revealed that SGSPs exhibited a higher binding affinity towards LMW-GS in comparison to HMW-GS due to the contributions of solvation and specific interaction energies. This endows the SGSPs-LMW-GS complex with significantly enhanced stability at free state and much higher unbinding force upon stretching, substantially improving the mechanical quality of dough. These findings indicate that SGSPs predominantly affects the interactions between starch and gluten, which will shed light on the dough formation and its properties.

The Design of a Red Cracker (Kerupuk Merah) Dough Mixing Machine in the Development of the Small Industry in Lima Puluh Kota Regency

Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves the use of a rectangular wooden box and man power from 3 to 4 people for kneading. The production capacity is 500 kg of dough/day or 56–63 kg/hour. The dough mixing process is performed 1–2 times/week. The data above reflect that the production process of kerupuk merah is energy- and time-consuming, thereby reducing the quantity and quality of the production. The design of a dough mixing machine is a solution to this problem. The dough mixer drum is designed in length, width, and height of 80 cm, 80 cm, and 60 cm, respectively. The optimum capacity of the dough mixer drum in each mixing process at the speed of 27.2 rpm and mixing rate of 906.34 kg/h is 150–200 kg. The mixing machine designed is food-safe because it is made of stainless steel. This invention may increase the industrial production capacity of kerupuk merah, save the kneading time, and improve the hygiene of the production, allowing the business to be developed.

Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines

Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Studies have demonstrated that protein content and composition play a decisive role in wheat dough development. Additionally, starch has a significant effect on dough behaviour. The physicochemical and mixing properties of two wheat near-isogenic lines (NILs; NILZX1 and NILZX2) with different high-molecular-weight glutenin subunits (HMW-GS) were analyzed to shed light on the role of starch and protein in the dough mixing process. The NILZX1 dough with superior HMW-GS combination had higher protein content than NILZX2 dough. Whereas NILZX1 had a lower storage modulus and shorter dough stability time than NILZX2. During the mixing process, the torque of NILZX1 dough was lower than that of NILZX2; the microstructure of NILZX1 dough was greatly destroyed in the starch-dominant phase, leading to inferior dough quality. NILZX2 with higher B-type starch content, relative crystallinity, and viscosity showed greater dough quality. Taken together, physicochemically, starch had a more substantial effect on the dough mixing properties than protein in the two NILs. The findings provide a foundation for exploring the contribution of starch to dough properties.

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 mL g–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2; this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.

Impact of ethanol, succinic acid, and the combination thereof at levels produced during sponge fermentation on hard wheat, soft wheat, and durum wheat farinograph rheology

The sponge and dough mixing process is one of the most common in the world, yet the mechanistic understanding of this process has yet to be sufficiently explored. In this study, aqueous solutions of ethanol, succinic acid, and their combination were prepared at concentrations intended to replicate fermentation times of 3, 4 and 6 h. These solutions were added to a farinograph mixer to make dough using hard wheat, soft wheat, and durum wheat flour. The results indicate that these yeast metabolites (ethanol, succinic acid) impact the mixing resistance, peak mixing value, and dough mixing stability in each of the flour types, likely primarily affected by the ratios of gliadin to glutenin and LMW glutenin in each flour type. Results suggest a stabilizing non-covalent interaction imparted by gliadin at peak mixing time, a stabilizing effect of HMW glutenin during break down, and synergistic effects of ethanol and succinic acid that leads to a faster rate of breakdown in later stages of mixing. It also suggests an increase in mixing resistance when acidulants are added to durum wheat dough. Taken together, this study adds new insights on the sponge and dough mixing process in a way that has not previously been conducted.

The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.

Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings and wheat gluten, the natural macromolecules, mainly determines the processing quality of wheat dough. The high-molecular-weight glutenin subunits (HMW-GSs) of gluten proteins are recognized as one of the main components regulating the rheological properties of dough. The overexpressed Bx7 subunit (Bx7OE) has been reported to improve wheat quality and rheological properties of dough, however its effect on secondary and micro- structures of gluten is still unclear. In this study, we evaluated the composition of main storage proteins in wheat grains of two near-isogenic lines and studied the effect of Bx7 subunit expression level on the secondary structures of gluten and micro-structure of gluten during dough mixing process. Results showed the protein content, HMW-GSs proportion in total glutenins and free sulfhydryl content increased in the flour of HMW-Bx7OE wheat line, and the accumulation of unextractable polymeric protein during grain filling stage accelerated. It was found that the content of β-sheets in secondary structures of gluten increased and a more compact micro-structure of gluten network formed in the dough. Protein network analysis characterized and quantified the alterations in the gluten micro-structure. In the process of dough mixing, protein area, total protein length, number of junctions and branching rate reach the peak at dough development time, which was consistent with Chopin mixing profile. Interestingly, during dough mixing, the above-mentioned parameters of HMW-Bx7OE showed less changes than those of HMW-Bx7 wheat line, indicating Bx7OE improved the dough stability during mixing. To conclude, Bx7OE alters the secondary and micro- structures of gluten and thus improves the mixing and rheological properties of wheat dough.

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

HealthBread: Wholegrain and high fibre breads with optimised textural quality

The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory attributes similar to white bread by applying a combination of technological steps: the use in addition to flour of a specific wheat fraction with high levels of fibre and micronutrients, bioprocessing of this fraction with enzymes and yeast (pre-fermentation) and by the optimisation of dough formulation. The pre-fermentation can be modelled and optimised to improve the bioavailability of nutrients without major fibre degradation, including a +200% increased soluble free ferulic acid level, and to improve its technical functionality in the dough mixing process. It also had a positive effect on the textural quality of bread.An experimental design approach was used to achieve optimal dough formulation based on the use of pre-fermentation, vital gluten and enzymes in the dough.Commercial bread products with optimised sensory product quality were developed with high nutritional quality - being high in fibre, and a source of important micronutrients such as iron, magnesium, zinc and folate. The study shows that it is possible to develop nutritionally improved bread products with textural quality similar to white bread.

Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade

Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade

Characterization of farinographic kneading process for different types of wheat flours using fluorescence spectroscopy and chemometrics

Fluorescence spectroscopy provides an ideal tool to explore chemical changes during dough mixing process. This paper aims to make use of this tool to investigate the influence of hydration of flour onto the spectral signals, classification of farinographic curve and separation of wheat flours based on their bread making performance. Secondary the quantitative information regarding the prediction of middle curve out of the fluorescence spectra was attempted using chemometric approaches. The spectral data of Rettenmeier flour presents high fluorescence signal in the protein, NADH and riboflavin regions which diminish to 36 %, 58 % and 61 % respectively after the hydration process depicting its influence due to changes in protein structure and oxidation of NADH. The principal component analysis (PCA) has been used to extract the qualitative information regarding the farinographic curve from the fluorescence spectra during the hydration phase of the Rettenmeier flour. Using this approach all four farinographic phases was clearly separated into hydration, dough development, and stability and softening. Similarly, PCA was used to separate twelve different wheat flours on the basis of their bread baking performance into E, A, B and C groups during the kneading process out of spectral data pre-processed with standard normal variate (SNV) and generalized least square weighting (GLSW) methods. Middle curve of farinograph was predicted using the partial least square regression (PLSR) modeling approach out of spectral data with a cross-validated error (RMSECV) of 14 Brabender units (BU) and a coefficient of determination R2 0.75. The results demonstrate that fluorescence spectroscopy can be used to characterize and categorize the farinographic kneading process, which is important in the bread-baking industry.

Power Ultrasound Assisted Mixing Effects on Bread Physical Properties

Power ultrasound was applied during in-situ bread dough mixing process at power level of 1.00, 1.50, 2.05 and 2.50 kW for time durations of 10, 20, 30 and 40 min. Well mixed doughs were subjected to standard proofing and baking processes where physical properties of bread like mass, volume and density were investigated. Power ultrasound significantly (P < 0.05) altered the physical properties of bread with bread volume increase by 19%, while bread mass and density reduced by 2.1% and 17%, respectively at maximum ultrasound power of 2.50 kW for exposure of 40 min.

Bread dough aeration dynamics during pressure step-change mixing: Studies by X-ray tomography, dough density and population balance modelling

Industrial bread dough mixing often involves a period of mixing under high headspace pressure to enhance oxygen availability, followed by a period of partial vacuum to favourably manipulate the final bubble size distribution. This paper presents the results of a study using X-ray tomography to measure the gas bubble size distribution in dough samples over the course of a pressure step-change mix. The first objective of the current work was to measure bubble size distributions at points throughout a pressure-step dough mixing process using a non-synchrotron X-ray source. The second objective was to fit a simplified population balance model to the measured size distributions. The third objective was to use the data set and fitted model to explore the validity of the assumptions within the simplified model and to consolidate understanding of underlying aeration and mixing phenomena and the resultant process dynamics. It was found that the dynamic changes in the bubble size distribution of a bread dough during pressure-step mixing could be accurately measured using a laboratory X-ray source. The response of the cumulative dough voidage to a pressure-step change during mixing could be reproduced very well using the simplified population balance model (which assumes: all entrained bubbles are the same size, no bubble break-up or coalescence, and likelihood of bubble disentrainment is proportional to bubble volume). The measured response of the bubble number density and mean volume agreed reasonably well with that predicted by the simplified model (with parameters fitted to only cumulative voidage data). It is demonstrated that the decrease in number density following a pressure step-decrease is much more short-lived than the decrease in size which is permanent.

Relationships among processing and rheologic parameters during wheat dough mixing and their assets for the industrial processing

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.

Description of Chemical Changes Implied During Bread Dough Mixing by FT‐ATR Mid‐Infrared Spectroscopy

ABSTRACTThe aim of the present study was to investigate the ability of mid‐infrared (MIR) spectroscopy to identify physicochemical changes in the French bread dough mixing process. An ATR FT‐MIR spectrometer at 4000–800 cm–1 was used. The MIR spectra collections recorded during mixing were analyzed after standard normal variate using principal component analysis (PCA) and after second‐derivative treatment. The results were interpreted in terms of chemical changes involved in dough development and more particularly in terms of secondary structural protein changes (amide III). The loading spectrum associated with principal component 1 (PC1) allows three MIR wave number regions of variations (3500–3000, 1700–1200, and 1200–800 cm–1) to be identified. The loading spectrum associated with PC1 describes an increase in the relative protein band intensities and a decrease in relative water and starch band intensities. The variation during bread dough mixing time of the different amide III bands identified after the second‐derivative show that α‐helical, β‐turn, and β‐sheet structures increase while random coil structure decreases, suggesting that the gluten structure is becoming a more ordered structure. The MIR mixing time identified as being the maximum scores value on the PC1 scores plots was associated with the time at which the dough apparent torque begin to collapse, suggesting that the MIR spectroscopy could monitor bread dough development.

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality. Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality

Effects of Mixing Conditions on Pasta Dough Development and Biochemical Changes

ABSTRACTMixing of commercial durum wheat semolina with water was performed under different conditions in a Brabender micromixer equipped with pastamaking shafts. Semolina filling of the mixing chamber was 30.4–42.9% (v/v), shaft speed was 10–110 rpm, temperature was 10–40°C, and hydration level was 47–52.5% (db). The blend of water and semolina evolved from individualized hydrated particles (HP) to a dough product (DP) as a function of these conditions. Torque values (T) and the specific mechanical energies (SME) were recorded during mixing as a function of time. Terms from these curves were defined to characterize the mixing process: to (starting time of dough development), td (time to reach the maximum dough consistency), Tm (mean torque value after dough development), and SMEf (total energy applied to the dough during mixing). Transformation of HP into DP and the mixing temperature were the main parameters affecting to, td, Tm, and SMEf. Protein aggregate distribution was measured by size‐exclusion HPLC, protein solubility in 0.01N acetic acid, free ‐SH content, soluble arabinoxylans, reducing sugars, ferulic acid, carotenoid content, and oxidase activities to characterize the biochemical changes that occurred during pasta dough formation. DP was characterized by lower amounts of insoluble glutenin aggregates, lower protein solubility in dilute acetic acid, lower free ‐SH content, ferulic acid, carotenoid content, and lower oxidoreductase activities as compared to HP. Once the dough was developed, the effects of mixing speed, temperature, or hydration level on the biochemical composition of the blend were null or low compared to the modifications that were observed when the blends changed from HP to DP. The to and SMEf were the most significant parameters in characterizing the pasta dough mixing process in relation to biochemical changes.

The human decision making in the dough mixing process estimated in an artificial sensor system

We consider a problem, that is basic to perception measurement: an artificial system that mimics the integration of perceptual information into a proposed framework performed by the human senses. The paper presents a method for optimising complex information from one single sensor that is indirectly based on the human measurement capability, in the mixing process of dough. We propose a method to measure, analyse and correlate sensor information. This technique is exemplified by an industrial application, where the influence of the properties of the human senses on the rheological behaviour of wheat flour dough is estimated and has further been studied in the dynamic mixing process. It is shown that, by dynamic measurements on the mixing machine, the complex behaviour of the mixing process could clearly be followed. However, by implementing human knowledge and experience into the sensor system we manage to adapt a process that works with human preferences. The system’s ability to optimise various types of bread formulae and different types of wheat flour is also described. An additional benefit is the possibility, by calculations, to predict the behaviour of the wheat flour dough process.