Dough Sheeting Research Articles

Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

To construct a method for rapidly evaluating dough sheeting effects and accurately regulating the qualities of noodles based on the sheeting parameters, the effects of different sheeting parameters on the chewiness of cooked noodles were investigated, and the correlation between the qualities of dough sheets, dried noodles, and cooked noodles were analyzed. Furthermore, the mechanism of the effect of sheeting was elaborated by the analysis of the three-dimensional (3D) gluten network and the intermolecular interactions between gluten proteins. Results showed that the chewiness of cooked noodles reached a peak at 20 r/min sheeting speed or 9 sheeting times. The tensile force of dough sheets was significantly correlated with the chewiness of cooked noodles (p < 0.05). Among analyzed objects, the highest contents of hydrogen bonds and disulfide bonds were found in dough sheets. The 3D gluten network was improved simultaneously. The characteristic parameters of the side face gluten network were most significantly affected by dough sheeting parameters (p < 0.05). The average width of the gluten network decreased to 1.34, 1.17 mm, respectively. Overall, the tensile force of dough sheets could evaluate the effects of dough sheeting and interpret by decrease of the average width of gluten network on the side.

Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality

Developing tropical countries need simple technologies to enable the production of bread from locally produced cereals, such as maize and sorghum. However, current gluten-free bread making technology relies heavily on the addition of additives, which results in products that are nutritionally inferior to wheat breads. Hence, this study investigated the technologies of flour pre-gelatinization and dough sheeting plus addition of commercial zein to improve maize dough functionality and bread quality. A strong and cohesive maize flour dough could be produced as a result of uniform incorporation of a 30% of pre-gelatinized maize flour through repeated dough sheeting. Pre-gelatinized starch acts as a hydrocolloid and the dough viscosity was probably increased through the hydroxyl groups of the hydrocolloidal structure enabling more interactions with water molecules. The dough still lacked extensibility. However, extensibility and gas-holding were significantly improved by additionally incorporating an α-zein viscoelastic mass above its glass transition temperature into the dough during sheeting. The zein fibrils appeared to entrap the maize flour particles. Zein inclusion also improved bread crumb cell structure and increased loaf volume somewhat. However, the crumb cell walls were much thicker than in wheat bread and comprised clumps of starch granules.

Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles

AbstractBackground and objectivesGluten development of wheat flour under a limited amount of water is essential for dough sheeting and cutting in preparation of noodle, and for cooking and textural properties of noodles. Soft wheat flour of relatively high gluten strength, low damaged starch content, and low water absorption could be suitable for the requirement. The study was aimed at exploring the potential uses of solvent retention capacity (SRC) test for evaluation of soft wheat flour quality for making white‐salted noodles.FindingsTen soft wheat varieties exhibited large differences in SRC values. Lactic acid SRC and gluten performance index (GPI) showed significant correlations with weight gain and firmness of the cooked noodles. Among the flour characteristics, GPI appeared to be the best predictor of cooked noodle firmness, with the highest correlation coefficient (r = 0.96, p &lt; 0.010).ConclusionsFlour SDS sedimentation volume, lactic acid SRC, and GPI were significantly correlated with weight gain and texture of cooked noodle. Soft wheat flours with GPI &gt;0.60 were found to be suitable for making white‐salted noodles.Significance and noveltySolvent retention capacity analysis could be successfully applied for selecting soft wheat cultivars suitable for white‐salted noodles. For this sample set, among the flour quality parameters, GPI was the most reliable predictor for firmness of cooked noodles and could be effectively used for identification of noodle wheat varieties and grains by wheat breeding programs and noodle manufacturers.

A novel method to assess the mechanical behavior of Asian noodles during the sheeting process. I. The effect of repeated lamination

Noodle dough sheeting plays an important role in the development of the protein network that is essential for the production of high quality Asian wheat flour noodles. For the first time, a simple, fast and low cost method, based on analysis of the resilience (spring back) of the noodle dough sheet during the sheeting process, is proposed for a quick assessment of noodle rheology during noodle production. To demonstrate the efficacy of the method, the effects of repeated lamination and flour variety on the mechanical behavior of yellow alkaline noodle (YAN) dough sheets were investigated. The deviation of YAN dough mechanical behavior from perfectly elastic and plastic models was studied by the use of recoil strain (εr) and Hencky strain (εH). The relative resilience of noodle dough sheets at the last sheeting pass (εrf/εHf) was introduced as a tool for a quick determination of the rheological behavior of raw YANs. The parameter ThickD (the % thickness decrease during processing) was also determined to evaluate the mechanical response of noodle dough sheets during processing. It was demonstrated that ThickD can be used as a reliable means of assessing resilience and gluten network development in YAN dough sheets during the sheeting process.

On the use of low protein flours and ‘smart’ sheeting lines for making bakery products

Australia is a major exporter of wheat to South East (SE) Asia. Much of this wheat is low protein, fails in standard bake tests and is not traded as bread wheat. Some SE Asian bakeries observed that these doughs spread too significantly to be usable on current bread manufacturing lines. However, high-spread doughs are suited to sheeting lines and can produce high quality products. For confirmation, a pilot-scale dough sheeting line was constructed consisting of four roll-stands and a folder/lapper. Rollers were fitted with sensors to measure roll forces and dough sheet thicknesses. The first roll stand was also used to test flours for dough rheology. The sensors captured flour effects on dough flow quality during sheeting (‘sheetability’). The offline dough rheology data correlated with ‘online’ dough sheetability. The Australian flour doughs flowed more steadily through the roll stands than conventional bread doughs and also produced high quality sandwich breads.

Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises

One of the prime aspects in small and medium-sized baking enterprises (SMEs) is to control and improve the dough sheeting process. Dough sheeting is an important phase in producing various baked products such as breads, pastries, pizza etc. This is one of the key feature that helps to achieve optimized timing and product quality. The deployment of a fuzzy control system is one of the feasible option when complexity of the process is high. The fuzzy control system (program) developed in this research can regulate the roll gaps based on the input parameters such as dough thickness, rheological measurements and surface cracks. The results demonstrated that by the implementation of a fuzzy system an optimized dough sheeting method is achieved. On comparison of the results with a non-fuzzy system, the dough was rolled in less time without making any compromise with the dough quality.

Development of an inline measurement technique to assess the quality of wheat dough during the sheeting process

Dough sheeting is an important processing operation in the production of various bakery products. The surface cracks on laminated wheat dough are undesirable and generally affect the final quality of the baked products. Although approaches exist for crack detection in the food industry, there is still a need to transfer and adapt it to the desired application especially with respect to inline measurement in the baking field such as dough sheeting. Therefore, the objective of the proposed methodology is to design and develop an inline measurement technique capable of automatic detection and evaluation of the dough surface as well as its measurement in terms of crack ratio. By adapting this technique, different types of dough were tested for their sensitivity to different rolling steps which in turn provides the initial rolling behavior inferences of different dough varieties. The proposed algorithm for the detection of surface cracks is evaluated with various performance measures. Industrial relevanceThe work described in this research is a novel and innovative approach that offers to benefit manufacturers of sheeting equipment in the improvement of equipment design. The bakers owning small and medium-sized enterprises are specially privileged from the successful application of this study, because their competitive capability increases due to the possibility of cost reduction.

Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Controlling the dough sheeting processes has been a long standing challenge in the food industry. This paper presents the results of a study aimed at developing a validated finite element model for simulating dough sheeting processes. An instrumented, two-roll dough sheeter was constructed to measure roll forces and dough thickness during sheeting. To develop a rheological model, true rheological properties of dough were measured in compression and extension. A filament stretching device was constructed to obtain consistent data for dough extension. Results showed dough to be a non-linear, rate-dependent material that was capable of undergoing large deformations with only moderate elastic recovery. Freshly mixed dough had additional complexities of anisotropy and Mullins softening. The Bergstrom–Boyce model, which has been known to capture large deformation behaviors of lightly cross-linked elastomers, was modified to include anisotropy and Mullins softening and applied to dough. The sheeting process was modeled in finite element simulations as a plane-strain rolling operation using the commercially available software, Abaqus. The simulation predictions were in good agreement with experimental data for both roll forces and dough thickness. Techniques for controlling dough flow rates utilizing on-line, roll force measurements have been projected. Future studies for delineating sheeting effects on dough structure have been identified.

Analysis of Dough Sheeting and Heat Transfer during Baking of Unleavened Flat Bread (Chapathi)

Retracted: The following article from International Journal of Food Engineering, “Analysis of dough sheeting and heat transfer during baking of unleavened flat bread (Chapati)" by K Venkatesh Murthy and KSMS Raghavarao originally published online April 2008 has been retracted.

Biaxial Extensional Viscosity of Sheeted Noodle Dough

ABSTRACTThe flows encountered during the sheeting process contain a more extensional component and more stretching than simple shear. Evaluating the properties of the extensional rheological flow of wheat flour dough is essential to better understand the sheeting process and the final quality of the product. Our results show that the curves of biaxial extensional viscosity versus extensional strain rate for dough from different wheat cultivars including Dark Northern Spring (DNS), Hard Red Winter (HRW), and Western White Wheat (WW) with protein contents of 7.81–18.09% and water contents of 32–40% could be discriminated. During a lubricated compression test, the sheeted dough displayed a region of extensional thickening followed by a region of mild extensional thinning, giving rise to an s‐shaped extensional stress‐strain rate curve. The higher degree of extensional thinning was exhibited for the sheeted dough prepared from the flour of DNS and HRW wheat mixture with an extensional thinning index of n = 0.65–0.74; while the lower degree of extensional thinning was displayed for the DNS wheat with an extensional thinning index of n = 0.89–0.96. The data of biaxial extensional viscosity (ηBmax) versus water content and protein content could be described by power relationships. The results suggest that biaxial extensional viscosity can be a useful modeling and process design parameter that objectively represents the rheological properties during dough sheeting.

An Experimental and Theoretical Investigation of Bread Dough Sheeting

The forming of wheat flour dough sheets passing through a pair of cylindrical rolls is studied experimentally and theoretically with regards to the stresses and strains experienced by the dough. Experimental information is obtained using an instrumented sheeting apparatus, which is similar in scale to small bakery equipment. The ratio of the feed sheet thickness to the roller gap width has a strong influence on strains and stresses, whereas the speed of the rollers is found to be of comparatively minor importance. An approximate model for the sheeting of dough is developed and compared to the experimental data. The model is able to predict the detachment thickness correctly, but not the final thickness of the sheet––most likely due to viscoelastic recoil after detachment––nor the experimentally observed forces, torques and surface normal stresses.

Improvement of Boiled Noodle (Udon)-Making (Part 1)

In order to set measures of waste water control and to improve product yield in noodlemaking, the conditions of noodle-making were assessed in terms of material loss in boiling, and the following results were obtained 1) Material loss in boiling is greater when gluten content of flour is smaller or when starch granules are damaged. 2) Higher moisture content and salt content of fresh noodle minimize boiling time and thus decrease material loss in boiling. 3) It was estimated that appropriate dough sheeting stimulates the formation of gluten net wark and decreases material loss in boiling. 4) Thinner fresh noodle gives less material loss in the same boiling condition (water content of boiled noodle) 5) Use of round cutting roll appeared to give slightly less material loss in boiling than square cutting roll. 6) Mature dough sheet gives slightly greater material loss in boiling.