Author(s): Boris Žitný | Ladislav Haris | Zdenka Muchová | Miriam Líšková
Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230
Volume: 5;
Issue: 1;
Start page: 65;
Date: 2011;
Original page
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. doi:10.5219/117
Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230
Volume: 5;
Issue: 1;
Start page: 65;
Date: 2011;
Original page
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. doi:10.5219/117
