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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

AAMODT, A., MAGNUS, E. M., FAERGESTAD, E. M. 2003. Effect of flour quality, ascorbic acid, and DATEM on dough Rheological parameters and hearth loves characteristics. In Journal of Food Science, vol. 68, 2003, p. 2201-2210.

https://doi.org/10.1111/j.1365-2621.2003.tb05747.x DOI: https://doi.org/10.1111/j.1365-2621.2003.tb05747.x

ABANG ZAIDEL, D.N., CHIN, N. L., ABDUL RAHMAN, R., KARIM, R. 2008. Rheological characterisation of gluten from extensibility measurement. In Journal of Food Engineering, vol. 86, 2008, p. 549–556.

https://doi.org/10.1016/j.jfoodeng.2007.11.005 DOI: https://doi.org/10.1016/j.jfoodeng.2007.11.005

ALAVA, J. M., MILLAR, P. J., SALMON, S. E. 2001. THE DETERMINATION OF WHEAT BREADMAKING PERFORMANCE AND BREAD DOUGH MIXING TIME BY NIR SPECTROSCOPY FOR HIGH SPEED MIXERS. INJOURNAL OF CEREAL SCIENCE, VOL. 33, 2001, P. 71–81.

DOI:10.1006/JCRS.2000.0341 DOI: https://doi.org/10.1006/jcrs.2000.0341

AUSSENAC, T., CARRCELLER, J. L., KLEIBER, D. 2001. CHANGES IN SDS SOLUBULITY OF GLUTENIN POLYMERS DURING DOUGH MIXING AND RESTING. IN CEREAL CHEMISTRY, VOL. 78, 2001, P. 39-45. DOI: https://doi.org/10.1094/CCHEM.2001.78.1.39

BASARAN, A., GÖCMEN, D. 2003. EFECT OF LOW MIXING TEMPERATURE ON DOUGH RHEOLOGY AND BREAD PROPERTIES. IN EUROPEAN FOOD RESEARCH TECHNOLOGY, VOL. 217, 2003, P. 134-142.

DOI:10.1007/S00217-003-0717-0 DOI: https://doi.org/10.1007/s00217-003-0717-0

BELTON, P. S. 2005. NEW APPROACHES TO STUDY THE MOLECULAR BASIS OF THE MECHANICAL PROPERTIES OF GLUTEN. IN JOURNAL OF CEREAL SCIENCE, VOL. 41, 2005, P. 203–211.

DOI:10.1016/J.JCS.2004.06.003 DOI: https://doi.org/10.1016/j.jcs.2004.06.003

DOBRASZCZYK, B. J., MORGENSTERN, M. P. 2003. RHEOLOGY AND THE BREADMAKING PROCESS. IN JOURNAL OF CEREAL SCIENCE, VOL. 38, 2003, P. 229–245.

DOI:10.1016/S0733-5210(03)00059-6 DOI: https://doi.org/10.1016/S0733-5210(03)00059-6

DON, C., LICHTENDONK, W. J., PLIJTER, J. J., HAMER, R. J. 2003A. GLUTENIN MACROPOLYMER: A GEL FORMED BY PARTICLES. IN JOURNAL OF CEREAL SCIENCE, VOL. 37, 2003, P. 1–7.

DOI:10.1006/JCRS.2002.0481 DOI: https://doi.org/10.1006/jcrs.2002.0481

DON, C., LICHTENDONK, W. J., PLIJTER, J. J., HAMER, R. J. 2003B. UNDERSTANDING THE LINK BETWEEN GMP AND DOUGH: FROM GLUTENIN PARTICLES IN FLOUR TOWARDS DEVELOPED DOUGH. INJOURNAL OF CEREAL SCIENCE, VOL. 38, P. 157–165.

DOI:10.1016/S0733-5210(03)00017-1 DOI: https://doi.org/10.1016/S0733-5210(03)00017-1

DON, C., LICHTENDONK, W., PLIJTER, J. J., HAMER, R. J. 2003C. GLUTENIN MACROPOLYMER IS A GEL FORMED BY PARTICLES: AVERAGE PARTICLE SIZE DETERMINES THE GEL RIGIDITY. IN: DICKINSON, E., VAN VLIET, T. 2003. FOOD COLLOIDS—BIOPOLYMERS AND MATERIALS 2003. CAMBRIDGE : ROYAL SOCIETY OF CHEMISTRY, 2003, P. 275–283. ISBN 978-0-85404-871-7.

DON, C., LICHTENDONK, W. J., PLIJTER, J. J., VAN VLIET, T., HAMER, R. J. 2005. THE EFFECT OF MIXING ON GLUTENIN PARTICLE PROPERTIES: AGGREGATION FACTORS THAT AFFECT GLUTEN FUNCTION IN DOUGH. IN JOURNAL OF CEREAL SCIENCE, VOL. 41, 2005, P. 69-83.

DOI:10.1016/J.JCS.2004.09.009 DOI: https://doi.org/10.1016/j.jcs.2004.09.009

FRAZIER, P. J., DANIELS, N. W. R., RUSSELL, E. P.W. 1975. RHEOLOGY AND THE CONTINUOUS BREADMAKING PORCESS. IN CEREAL CHEMISTRY, VOL. 52, 1975, P. 106-130.

GRAS, P. W., CARPENTER, H. C., ANDERSEN, R. S. 2000. MODELLING THE DEVELOPMENTAL RHEOLOGY OF WHEAT FLOUR DOUGH USING EXTENSION TESTS. IN JOURNAL OF CEREAL SCIENCE, VOL. 31, 2000, P. 1-13.

DOI:10.1006/JCRS.1999.0293 DOI: https://doi.org/10.1006/jcrs.1999.0293

HARASZI, R., LARROQUE, O. R., BUTOW, B. J., GALE, K. R., BEKES, F. 2008. DIFFERENTIAL MIXING ACTION EFFECTS ON FUNCTIONAL PROPERTIES AND POLYMERIC PROTEIN SIZE DISTRIBUTION OF WHEAT DOUGH. IN JOURNAL OF CEREAL SCIENCE, VOL. 47, 2008, P. 41–51.

https://doi.org/10.1016/j.jcs.2007.01.007 DOI: https://doi.org/10.1016/j.jcs.2007.01.007

HOSENEY, R. C. 1994. PRINCIPLES OF CEREAL SCIENCE AND TECHNOLOGY, ST. PAUL, MINESOTA: AACC, USA, 1994, 378 P. ISBN 0913250791.

ICC, 2003: Standard Methods. International Association for Cereal Science and Technology. Retrieved from the web: .

HWANG, C. H., GUNASEKARAN, S. 2001. DETERMINING DOUGH MIXING CHARACTERISTICS POWER CONSUMPTION PROFILE OF A CONVENTIONAL MIXER. IN CEREAL CHEMISTRY, VOL. 78, 2001, P. 88-92.

DOI:10.1094/CCHEM.2001.78.1.88 DOI: https://doi.org/10.1094/CCHEM.2001.78.1.88

KILBORN, R. H., TIPPLES, K. H. 1972. Factors affecting mechanical dough development. I. Efect of mixing intensity and work input. In Cereal chemistry, vol. 49, 1972, p. 34-37.

KUKTAITE, R., LARSSON, H., JOHANSSON, E. 2004. VARIATION IN PROTEIN COMPOSITION OF WHEAT FLOUR AND ITS RELATIONSHIP TO DOUGH MIXING BEHAVIOUR. IN JOURNAL OF CEREAL SCIENCE, VOL. 40, 2004, P. 31–39.

DOI:10.1016/J.JCS.2004.04.007 DOI: https://doi.org/10.1016/j.jcs.2004.04.007

LARSSON, H., KUKTAITE, R., MARTTILA, S., JOHANSSSON, E. 2005. Effect of mixing time on gluten recovered by ultracentrifugation studied by Microscopy and rheological Measurements. In Cereal Chemistry, vol. 82, 2005, p. 375–384.

https://doi.org/10.1094/CC-82-0375 DOI: https://doi.org/10.1094/CC-82-0375

LEFEBVRE, J., VAN VLIET, T. 2003. PHYSICO-CHEMICAL ASPECTS OF GLUTEN PROTEINS. IN PROGRESS IN BIOTECHNOLOGY, VOL. 23, 2003, P. 94–102.

LI, W., DOBRASZCZYK, B. J., SCHOFIELD, J. D. 2003. STRESS RELAXATION BEHAVIOUR OF WHEAT DOUGH, GLUTEN AND GLUTEN PROTEIN FRACTIONS. IN CEREAL CHEMISTRY, VOL. 80, 2003, P. 333–338. DOI: https://doi.org/10.1094/CCHEM.2003.80.3.333

MANI, K., TRAGARDH, C., ELIASSON, A. CH., LINDAHL, L. 1992. WATER CONTENT, WATER SOLUBLE FRACTION, AND MIXING AFFECT FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS. INJOURNAL OF FOOD SCIENCE, VOL. 57, 1992, P. 1198-1209.

DOI:10.1111/J.1365-2621.1992.TB11298.X DOI: https://doi.org/10.1111/j.1365-2621.1992.tb11298.x

OLIVIER, J. R., ALLEN, H. M. 1992. THE PREDICTION OF BREAD MAKING PERFORMANCE USING OF FARINOGRAPH AND EXTENSOGRAPH. IN JOURNAL OF CEREAL SCIENCE, VOL. 15, 1992, P. 79-89.

DOI:10.1016/S0733-5210(09)80058-1 DOI: https://doi.org/10.1016/S0733-5210(09)80058-1

RAO V. K., MULVANEY, S. J., DEXTER, J. E. 2000. RHEOLOGICAL CHARACTERISATION OF LONG- AND SHORT- MIXING FLUORS BASED ON STRESS RELAXATION. IN JOURNAL OF CEREAL SCIENCE, VOL. 31, 2000, P. 159-171.

DOI:10.1006/JCRS.1999.0295 DOI: https://doi.org/10.1006/jcrs.1999.0295

SKERRITT, J. H., HAC, L., LINDSAY, M. P., BEKES, F. 1999. Depolymerization of the Glutenin Macropolymer: II. Differences in Retention of Specific Glutenin Subunits. In Cereal Chemistry, vol. 76, 1999, p. 402-409. DOI: https://doi.org/10.1094/CCHEM.1999.76.3.402

WANG, J. S., ZHAOA, M. M., ZHAO, Q. Z. 2007. CORRELATION OF GLUTENIN MACROPOLYMER WITH VISCOELASTIC PROPERTIES DURING DOUGH MIXING. IN JOURNAL OF CEREAL SCIENCE, VOL. 45, 2007, P. 128–133.

DOI:10.1016/J.JCS.2006.07.006 DOI: https://doi.org/10.1016/j.jcs.2006.07.006

WEEGELS, P. L., VAN DE PIJPEKAMP, A. M., GRAVELAND, A., HAMER, R. J., SCHOFIELD, J. D. 1996. Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters. In Journal of cereal Science, vol. 23, 1996, p. 103-111.

https://doi.org/10.1006/jcrs.1996.0010 DOI: https://doi.org/10.1006/jcrs.1996.0010

WEEGELS, P. L., HAMER, R. J., SCHOFIELD, J. D. 1997. FUNCTIONAL PROPERTIES OF LOW MR WHEAT PROTEINS III. EFFECTS ON COMPOSITION OF THE GLUTENIN MACROPOLYMER DURING DOUGH MIXING AND RESTING. IN JOURNAL OF CEREAL SCIENCE, VOL. 25, 1997, P. 165- 173.

DOI:10.1006/JCRS.1996.0083 DOI: https://doi.org/10.1006/jcrs.1996.0083

WESLEY, I. J., LARSEN, N., OSBORNE, B. G., SKERRITT, J. H. 1998. NON-INVASIVE MONITORING OF DOUGH MIXING BY NEAR INFRARED SPECTROSCOPY. IN JOURNAL OF CEREAL SCIENCE, VOL. 27, 1998, P. 61-69.

DOI:10.1006/JCRS.1997.0151 DOI: https://doi.org/10.1006/jcrs.1997.0151

ZHENG, H., MORGENSTERN, M. P., CAMPANELLA, O. H., LARSEN, N. G. 2000. Rheological Properties of Dough During Mechanical Dough Development. In Journal of Cereal Science, vol. 32, 2000, p. 293–306.

https://doi.org/10.1006/jcrs.2000.0339 DOI: https://doi.org/10.1006/jcrs.2000.0339

ZOUNIS, S., QUAIL, K. J., 1997. PREDICTING TEST BAKERY REGUIREMENTS FROM LABORATORY MIXING TESTS. IN JOURNAL OF CEREAL SCIENCE, VOL. 27, 1997, P. 185–196.

DOI:10.1006/JCRS.1996.0075 DOI: https://doi.org/10.1006/jcrs.1996.0075

ŽITNÝ, B., MUCHOVÁ, Z. 2010. NEW APPROACH TO THE STUDY OF DOUGH MIXING PROCESSES. IN CZECH JOURNAL OF FOOD SCIENCE, VOL. 28, 2010, P. 94 -107. DOI: https://doi.org/10.17221/91/2009-CJFS

Downloads

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

Similar Articles

<< < 1 2 

You may also start an advanced similarity search for this article.