Dough Mixing Research Articles

Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment.

This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour.

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough.

In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5-15% addition level (p < 0.05), but it showed an increasing trend at the 20-30% level (p < 0.05). The incorporation of ERF led to a significant increase in the water absorption (WA) of the MD, while the DT, ST, C2, C3, C4, and C5 exhibited a declining trend. The texture analysis revealed a significant decrease in the dough hardness with the addition of ERF, with a 55% reduction in the hardness of the 30% improved mixed dough (IMD), and the cohesiveness increased significantly (p < 0.05). The IMD was mainly composed of weakly bound water. The content of weakly bound water increased with the ERF amount.

Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality

We conducted a comprehensive study to investigate how different types of wheat affect the quality of biscuits. Our research included an ancient wheat variety called T. spherococcum, as well as present-day cultivated hard wheat varieties and soft wheat varieties (T. aestivum). We compared three hard wheat varieties (MACS6478, MACS2496, NI5439) and two soft wheat varieties (HS 490, NIAW3170) with ancient wheat (T. spherococcum) to analyze various aspects such as agronomic, grain and flour physicochemical, dough mixing, and biscuit quality parameters. Our results showed that soft wheat has a weaker association between starch and the protein matrix in the grain, leading to less starch damage, a lower particle size index (PSI), and higher flour recovery than hard wheat. Soft wheat flour also has lower gluten strength, a higher gliadin fraction, and decreased mixing resistance. Additionally, soft wheat flour has lower starch damage, which results in lower alkaline water retention capacity (AWRC) than hard wheat flour. These physiochemical findings helped us better understand how these traits related to biscuit quality. The study concluded that simple and fast physiochemical tests such as PSI, MST, AWRC, and flour protein content would help to select the best biscuit-quality wheat. These tests are quick and simple and do not need high-end sophisticated instruments. We also concluded that T. spherococcum was a hard wheat, and its flour physicochemical dough mixing properties were similar to that of hard wheat. It also produced inferior quality biscuits like hard wheat.

Lycium barbarum pulp addition improves the dough properties and gluten protein structure

This study investigated the effects of Lycium barbarum pulp (LBP) on the properties of mixed dough and gluten protein. The results showed that appropriate addition of LBP (5 %) significantly improved the performance of the dough, promoted the aggregation of gluten protein, enhanced the water binding ability, and delayed the gelatinization of starch during cooking. Compared with the control group, the peak temperature (Tp) of the LBP sample gradually increased from 63.23 °C to 65.56 °C, the expansion force reduced by about 21.56 %, the absolute Zeta potential lowered by about 18.4 %, and the α -helix content and β -folding increased by 32.36 % and 10.23 %, respectively, indicating the more orderly and stable overall structure. However, LBP did not change the crystal configuration of starch and still showed typical type A line diffraction. Moreover, the addition of LBP increased the polyphenol content, which further improved the antioxidant properties and provided the possibility to improve the health potential of the flour.

Biodegradable Foam from Cassava Starch Blended with Water Hyacinth Fiber: Effects of Polyvinyl Alcohol Content

Abstract Our previous investigation revealed that the addition of water hyacinth fiber (WHF) and polyvinyl alcohol (PVA) enhanced the mechanical properties of cassava starch-based foam. However, the effect of PVA concentration on the mechanical properties of starch foam is still unclear. Therefore, this study examined the effects of various concentrations of PVA on the foam’s quality and production process. Four levels of PVA (0, 1, 2, and 3% w/w) were tested on the mixed dough of cassava starch and 15% of WHF. The foam was made by baking the dough on a thermopressing machine at a temperature of 190 °C for 3 min. The quality level of foams was determined by their physical and mechanical (compressibility, water adsorption, density, color appearance, and biodegradability) properties as well as the practicality of the dough preparation and baking processes. As a result, the addition of PVA significantly affects the mechanical properties and ease of making dough. A higher concentration of PVA contributed to a better mixture of the dough, resulting in a smoother mixing process that led to foams with stronger mechanical properties. Nevertheless, the application of 2% and 3% PVA did not make a significant difference in the mechanical and physical properties. Foam with 2% PVA showed 32 N/mm2 of compressibility, 10% water absorptivity, 12% water content, and good biodegradability, with 87% of the material lost during 30 days of burial in the soil.

Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars.

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.

Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread

Abstract The aim of this work was to improve the quality parameters, functional properties, and sensory attributes of the fino bread using sprouted whole wheat flour (SWWF) at different levels, i.e., 3, 6, and 9%. Results demonstrated that SWWF has two-fold phenolic compounds and antioxidant ability compared to unsprouted wheat. The SWWF was found to be high in protein, minerals, and fat while low in carbohydrates compared to the control sample. Additionally, the microbial loads of SWWF were within processing-acceptable limits. Dough stability and rheological attributes of wheat with SWWF were evaluated to predict the texture of the final bread. There was a positive correlation between stability time and mixed dough and texture parameters of wheat bread with SWWF. The bread made using SWWF was high in protein content. The panelists accepted the bread up to 9% SWWF addition from a sensory perspective. The findings demonstrated that SWWF might be suggested for utilization as an enhancer, particularly up to 9% addition in the bread-making industry.

Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.

Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.

Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism

To improve the processing suitability of sorghum flour for staple food applications of sorghum, this study uses E-beam irradiation (EBI) to pre-treat it to investigate the influence of EBI dose on the structure and properties of the mixed flour-dough-bread. The results showed that EBI enhanced mixed flour solubility by improving the components' structure or functionality of sorghum flour, reducing its swelling power, viscosity, and thermal properties. The fermentation properties of the mixed dough reached optimal at 4 kGy, and were almost identical to those of wheat dough. In addition, the microstructure of the mixed flour dough was optimized at 4 kGy, and the textural properties of its bread were also improved. Low-dose EBI can improve the processing suitability of sorghum flour and reduce the destruction of the gluten network of mixed doughs by miscellaneous grains, which is a promising application for processing other cereal-based products.

The Nutritional Content of Traditional Corn Bread and its Carotenoid Values

Commonly found in nature are the pigments in many food groups. It has a significant function in the human body, such as strengthening immune system and specifically due to its provitamin A and antioxidant effects. With carotenoids’ chemical functions, they help to prevent a number of health problems before they occur in the body and to improve diseases existing. The aim of the study is to determine the carotenoid and nutritional elements of corn bread that was produced with flour obtained from local corn in Turkey. Experimental research method was used in the research and these samples were subjected to chemical analysis. Within the scope of the study, lutein, beta carotene, lycopene, energy, moisture, ash, protein, carbohydrate, dietary fibre, and fat analyses were made for three samples: corn flour, bread dough mix and baked corn bread. As a result of the analysis, it was determined that the prepared corn bread is rich in lutein, protein, dietary fibre and natural oil and it is valuable in terms of the energy that it provides, but after the heat treatment, some of the nutrients are decreased.

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.

Identifikasi Warna Adonan Kerupuk Labusiam Menggunakan Sensor Warna Berbasis IoT

Chayote (Sechium edule) is a fruit vegetable with nutritional content, which rich in minerals and vitamins. In West Sumatra, precisely in Tanah Datar Regency, Salimpauang District, chayote has become a household product, not only is it processed into vegetables, but chayote is also processed into snacks such as chayote chips. The process of processing chayote is generally still carried out conventionally by the Salimpauang community. To overcome the problem of automatic and remote monitoring of equipment during dough mixing by applying the IoT method. This monitoring system integrated with IoT was created using a NodeMCU 8266 microcontroller device and a TCS3200 color sensor. The TCS3200 color sensor is used to monitor color changes in chayote dough. Apart from that, this sensor is also used to determine differences in the evenness of the dough color. The RGB color of the dough so that the average value for a smooth texture is R&gt;53, G&gt;92 and B&gt;42.

Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications

A thermodynamic model for the calculation of energy exchange in the chamber of a new mixer with effective use of structural and technological parameters of the mixing process without the necessary introduction of experimental data correlations in the distribution of fluid velocities is proposed, which determines the relevance of this direction of calculation with the perspective of its development. The purpose of the presented work is to determine the specific power by substantiating the effective mode parameters of the preparation of the mixture (dough) as a result of evaluating the thermodynamic energy parameters of the kneading process. The assessment was carried out by developing a methodology for determining specific costs for creating a viscous medium when mixing components, which allows you to establish the required power depending on the design and technological parameters of the new mixer. The considered principle of the proposed open-type thermodynamic system of the description of the working process of mixing made it possible to reveal and determine the ways of converting energy into useful work of interphase heat and mass transfer of a heterogeneous medium. In the conditions of circulation mixing with multiple mechanical effects on the mixture of components in the closed circuit of the cylindrical working chamber, which is an effective way to achieve homogeneity of the environment, it was possible to obtain an analytical determination of the specific work and power of the drive in the absence of a clear description of the model of the interconnection of components. The proposed thermodynamic description of the system's energy balance allows to perform only a few experiments. In general, the practical value of the given calculations is of practical importance for improving productivity and efficiency and minimizing energy consumption for the process while reducing the dynamic loads of the designed mixer.

Discrete diffusion in multistage mixing of dough with anisotropic internal structure

Dough making is a very critical stage of bread baking, largely, due to complex processes taking place thereupon. Key issues, undoubtedly, include a uniform distribution of liquid components over a generally anisotropic structure of the dough. Most solutions to the problem of uniform distribution of non-Newtonian liquids – protein-fat components of the dough, are based on the idea that the internal structure of particles is isotropic. However, it is not true in all cases. Some researchers have proved that distribution of fat components of different layers varies while the matter is being formed. A reason for it is a certain orientation and denser packing of protein molecules in the layers closer to kneading blades, which, naturally, means that the internal structure of different layers varies, too.

Predicting Rheological Properties of Wheat Dough from Flour Properties Using NIR Coupled with Artificial Neural Network

Highlights A multi-layered perceptron type artificial neural network (ANN) was developed to predict the farinograph properties of wheat dough. ANN models with two to four hidden layers were developed for each Farinograph response, i.e., water absorption, dough development time, and dough stability. Permutation importance and Shapley values analysis emphasized the significance of protein content in model prediction. The developed model would serve as a decision support tool for flour mill and bakery managers and would assist in adapting flour mill settings and modifying processing parameters in bakeries. Abstract. Farinograph analysis serves as the standard for determining the baking quality of wheat flour. It measures the water absorption (WA), dough development time (DDT), and stability (DS) of wheat dough. These characteristics depend on wheat flour properties such as protein content, moisture, ash, and falling number. Additionally, farinograph analysis is costly, time-consuming, and requires skilled personnel. Therefore, an artificial neural network (ANN) model was developed to predict the farinograph properties of wheat dough as a function of flour properties. The models were developed using data from 192 wheat samples. Multi-layer perceptron-type feed-forward ANN models with increasing complexity were developed for each response variable, i.e., ANN-WA, ANN-DDT, and ANN-DS, and model success was evaluated via mean squared error (MSE) and correlation coefficient (r). The optimal models had two to four hidden layers, each with five to sixty neurons, and exhibited the lowest MSE and highest r values. In terms of predictive performance, the models ANN-WA and ANN-DDT (r = 0.79) demonstrated superior performance when compared with ANN-DS (r = 0.63). A feature importance analysis was conducted to provide insight on variable contributions, underscoring the significance of flour protein content in the model’s prediction. The study explored the applicability of data-driven ANN models in predicting the rheological characteristics of dough. The developed models could serve as a decision support tool and aid millers in adjusting mill settings and bakers in modifying dough mixing based on dough rheology. Keywords: Artificial neural network, Dough rheology, Farinograph analysis, Milling, NIR.

X-Ray Flow Visualization: Techniques and Applications

Abstract Multiphase flows, defined as a discrete phase in a continuous fluid phase, are found in many natural, industrial, and consumer flows, from rain fall and avalanches to petroleum processing and fuel combustion to cookie dough mixing and pasta making. Many of these flows have an interior that is hidden from optical flow measurements, and intrusive probes can modify the flows of interest. Noninvasive measurement techniques, like X-ray flow visualization, provide a means to visualize and quantify the flow conditions in areas obstructed to visual access. Additionally, X-rays are unlikely to modify or alter the flow of interest. This paper reviews various X ray flow visualization techniques, including those using X-rays from tube sources, electron guns, and synchrotron sources. X-ray fundamentals are first reviewed. Then, various X ray imaging techniques are highlighted, and applications of those techniques are summarized using several multiphase flow examples. Advantages and disadvantages of each technique are provided and the unique flow features that can be captured with X-ray flow visualization are summarized. As detailed, X-ray flow visualization is a powerful tool for multiphase flow visualization and characterization, particularly when the flow of interest has limited or no optical access.

Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker

Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, “tamale,” is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, “elote tamal” prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and degrades the product. We show that an auxiliary electric heater boosting the temperature at the initial period in an electric-solar hybrid cooker can overcome this limitation. Furthermore, we found significant differences in the total sugar and titratable acidity in the slow-cooked elote tamal. These differences are associated with the incipient fermentation introduced in the milk-containing dough mix during the slow heating stage in traditional solar cooking. We analyzed and compared the protein, fat, moisture content, ash, total sugars, total fibers, titratable acidity, and color of elote tamales prepared under four different cooking conditions. Milk-based tamales under solar cooking require an additional thermal booster at the initial stage to avoid fermentation and eventual loss of quality of the cooked dish. This research is also relevant to the solar cooking of other milk-based meals.

Mechanical activation of aqueous solutions as a way to improve mixing and structure formation in dispersed systems

The process of dough preparation is one of the most complex in bread production technology. Stirring of flour with liquid components (water, aqueous solutions) is a complex process of surface interaction associated with overcoming the surface energy at the interface between phases. The intensity of formation of a homogeneous mixture of flour and liquid components, subsequently transformed into dough, determines its structural and mechanical properties. The aim of the work is theoretical substantiation and experimental confirmation of the influence of preliminary mechanical treatment of liquid components on the process of dough mixing and structure formation of water disperse system. Theoretical analysis of the process of adhesive interaction of bulk material with liquid has been carried out. It is shown that the surface energy at the boundary of interaction with phases should be reduced. It is experimentally established that mechanical action on water and aqueous solutions reduces surface tension by 20-30 %. It is established that at mixing of flour and liquid components of dough the preliminary mechanical treatment gives the effect of improvement of wetting, increase of elasticity and reduction of time of structure formation in dough. The specific power during kneading is reduced by 15-20 %. With the help of rheometry means ("Rheotest", Structurometer ST 2, conical Rebinder plastometer) improvement of structural and mechanical properties of the dough is shown: increase of ultimate shear stress by 20-25 %, decrease of adhesion by 30-40 %, increase of elastic properties after kneading up to 10 %, increase of water-binding capacity. The studies were carried out on laboratory equipment and in production conditions at the enterprises of JSC "Kemerovokhleb".

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

This study investigated the morphology distribution, molecular structure, and aggregative properties variation of gluten protein during dough mixing stage and interpreted the interaction between starch with different sizes and protein. Research results indicated that mixing process induced glutenin macropolymer depolymerization, and promoted the monomeric protein conversion into the polymeric protein. Appropriate mixing (9 min) enhanced the interaction between wheat starch with different particle sizes and gluten protein. Confocal laser scanning microscopy images showed that a moderate increase in B-starch content in the dough system contributed to forming a more continuous, dense, and ordered gluten network. The 50A-50B and 25A-75B doughs mixed for 9 min exhibited a dense gluten network, and the arrangement of A-/B-starch granules and gluten was tight and ordered. The addition of B-starch increased α-helixes, β-turns, and random coil structure. Farinographic properties indicated that 25A-75B composite flour had the highest dough stability time and the lowest degree of softening. The 25A-75B noodle displayed maximum hardness, cohesiveness, chewiness, and tensile strength. The correlation analysis indicated that starch particle size distribution could influence noodle quality by changing the gluten network. The paper can provide theoretical support for regulating dough characteristics by adjusting the starch granule size distribution.

Identifikasi Faktor Iklim Kerja, Kebisingan, dan Pencahayaan pada Sektor UMKM Kediri

Occupational health and safety is an important aspect that needs to be considered in the company's management system, because it involves activities or activities that protect and maintain the resources or inputs owned by the company such as equipment, facilities and human resources from accidents that can be harmful and detrimental company. UKM Kediri is an association of UMKM, namely UKM Making Tofu, Making Herbal Beverages, Making Crackers, and Self-Service Sales. To run this MSME, each MSME has a way to produce well in different ways. In the production process, UMKM still pays little attention to the physical work environment, specifically in the Working Climate, Noise and Lighting sections. This research is descriptive in nature with a cross-sectional design in this measurement referring to the Minister of Manpower Standard Number 5 of 2018 concerning Occupational Safety. From the results of Identification of Working Climate Factors, Noise, and Lighting in the Kediri MSME Sector that the working climate factors in the cracker oven section and the cracker dough cooking section still exceed the NAB standard. the noise factor in the Soybean Boiling, Tofu Printing, and Herbal Beverage Squeezing Production Sites is close to NAV. the lighting factor in the Production Area for Squeezing Herbal Beverages, the Cracker Printing Area, the Materials Section and the Dough Mixing Container is still insufficient to exceed the NAV. The working climate factor needs to be controlled, the lighting factor is still inadequate, it is necessary to add lighting and noise that exceeds the threshold value, but there are 2 points in the Kediri MSME production process for the need for personal protective equipment (earphones).