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

Authors

  • Boris Žitný Department of Starage and Processing of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Ladislav Haris Department of Starage and Processing of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Zdenka Muchová Department of Starage and Processing of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Miriam Lí­šková Department of Starage and Processing of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/117

Keywords:

rheology, wheat dough, mixing

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.

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References

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Published

2011-01-16

How to Cite

Žitný, B. ., Haris, L. ., Muchová, Z. ., & Lí­šková, M. . (2011). Relationships among processing and rheologic parameters during wheat dough mixing and their assets for the industrial processing. Potravinarstvo Slovak Journal of Food Sciences, 5(1), 65–70. https://doi.org/10.5219/117

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