Study of Effect of Technological Parameters of a Continuous Mixer on the Quality of Wheat Flour Dough
Keywords:
rheological properties, temperature, ingredients, consistency, product quality, product volumeAbstract
The study aimed to determine the optimal dough mixing parameters to ensure the desired rheological properties. Experimental methods of dough mixing, rheological analysis and monitoring of process parameters were used, followed by comparison of the results with mathematical models to optimise the design of the processing bodies of the dough mixing machine. Design solutions that improve the stability of dough quality and increase production productivity were created in the study. The optimal design of the processing bodies of the dough mixer was established, which ensures the most efficient mixing of the components. The study demonstrated that different kneader designs and rotational speeds significantly affect the rheological properties of the dough, such as viscosity, yield strength, shear stress and shear modulus. The study determined that the use of an R/S rheometer provided accurate values of these parameters, while the optimal speed and design of the processing body reduced shear stress, ensuring uniform mixing. The study also determined that the temperature of the dough during kneading is critical for the activity of yeast and enzymes. The temperature parameters, which did not exceed 29°C, maintained yeast activity and ensured even fermentation of the dough. The optimisation of the kneading parameters improved the texture and taste characteristics of the bread, which confirms the high quality of the final products. The implementation of these results in production helps to increase the efficiency and stability of the process and can serve as a basis for improving dough-mixing machines. The practical significance of the study is determined by the possibility of using the obtained results to improve the quality of bakery products and optimise production processes by improving the design of dough mixers.
https://doi.org/10.59214/euch/1.2025.40
References
Alongi, M., & Anese, M. (2021). Re-thinking functional food development through a holistic approach. Journal of Functional Foods, 81, article number 104466. doi: 10.1016/j.jff.2021.104466.
Cappelli, A., Lupori, L., & Cini, E. (2021). Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies. Trends in Food Science & Technology, 115, 275-284. doi: 10.1016/j.tifs.2021.06.048.
Cheng, J., Wang, J., Chen, F., Wu, D., Gao, C., Cheng, W., Wang, Z., Shen, X., & Tang, X. (2023). Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao. Food Chemistry, 412, article number 135595. doi: 10.1016/j.foodchem.2023.135595.
Gbabo, A., Gana, I.M., Thomas, A.V., Ossai, M.C., Sule, E.F., & Aturu, B.O. (2024). Development of an engine powered horizontal dough mixing machine. Direct Research Journal of Agriculture and Food Science, 12(1), 124-131. doi: 10.26765/DRJAFS17318673.
Gu, Y., Qian, X., Sun, B., Wang, X., & Ma, S. (2023). Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. Food Chemistry, 404, article number 134715. doi: 10.1016/j.foodchem.2022.134715.
Iztayev, A., Kulazhanov, T., Iskakova, G., Alimardanova, M., Zhienbaeva, S., Iztayev, B., Tursunbayeva, S., & Yakiyayeva, M. (2023). The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method. Scientific Reports, 13, article number 17937. doi: 10.1038/s41598-023-44820-1.
Liu, J., Qi, Y., Hassane Hamadou, A., Tufail, T., Guo, Q., Zhang, J., & Xu, B. (2024). Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development. International Journal of Food Science & Technology, 59(5), 3167-3175. doi: 10.1111/ijfs.17061.
Liu, Q., Li, K., Wu, L., Liu, W., Zhao, R., Zhang, L., & Hu, H. (2024). Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties. Food and Bioproducts Processing, 144, 102-109. doi: 10.1016/j.fbp.2024.01.007.
Mailybayeva, E., Imanbayev, A., Yessirkep, G., Mussayeva, S., & Shingissov, A. (2022). Developing a procedure for controlling the rheological properties of dough during its kneading based on a parametric model. Eastern-European Journal of Enterprise Technologies, 117(11), 31-38. doi: 10.15587/1729-4061.2022.257323.
Marzec, A., Kowalska, J., Domian, E., Galus, S., Ciurzyńska, A., & Kowalska, H. (2021). Characteristics of dough rheology and the structural, mechanical, and sensory properties of sponge cakes with sweeteners. Molecules, 26(21), article number 6638. doi: 10.3390/molecules26216638.
McCann, T.H., & Day, L. (2013). Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking. Journal of Cereal Science, 57(3), 444-452. doi: 10.1016/j.jcs.2013.01.011.
Mohammadi, M., Zoghi, A., & Azizi, M.H. (2022). Effect of xylanase and pentosanase enzymes on dough rheological properties and quality of baguette bread. Journal of Food Quality, 2022(1), article number 2910821. doi: 10.1155/2022/2910821.
Ntalios, E., Raphaelides, S., & Marinopoulou, A. (2024). An investigation of changes in the rheological properties of toast pan bread dough during the various processing steps of Kneading in an industrial bakery. Gastronomy, 2(2), 57-72. doi: 10.3390/gastronomy2020005.
Ojo, O., Oyerinde, A., Bamisaye, OS., Adewole, J., & Adepoju, T. (2023). Development of dough kneading machine for small and medium-sized enterprises. Journal of Applied Research in Technology & Engineering, 5(1), 23-31. doi: 10.4995/jarte.2024.20210.
Parenti, O., Carini, E., Marchini, M., Tuccio, M.G., Guerrini, L., & Zanoni, B. (2021). Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. LWT, 142, article number 111017. doi: 10.1016/j.lwt.2021.111017.
Sanz, T., Salvador, A., & Hernández, M.J. (2023). Creep-recovery and oscillatory rheology of flour-based systems. In: J. Ahmed & S. Basu (Eds.), Advances in Food Rheology and its Applications (pp. 459-478). Cambridge: Elsivier. doi: 10.1016/B978-0-12-823983-4.00019-4.
Seesala, V.S., & Dhara, S. (2021). Nature inspired dough processing of alumina-zirconia composites: Rheology, plasticity and weibull analysis towards net shaping. Journal of the European Ceramic Society, 41(14), 7170-7181. doi: 10.1016/j.jeurceramsoc.2021.07.019.
Shrey, S., Kothavale, B., Saraf, M., Kusupudi, K., Kakade, H., & Shelke, S. (2024). Dough kneading load simulation for stand mixer using smoothed particle hydrodynamics approach. SIMULATION, 101(2). doi: 10.1177/00375497241283048.
Soulaka, A.B., & Morrison, W.R. (1985). The Bread Baking Quality of Six Wheat Starches Differing in Composition and Physical Properties. Journal of the Science of Food and Agriculture, 36(8), 719-727. doi: 10.1002/jsfa.2740360812.
Sun, X., Wu, S., Koksel, F., Xie, M., & Fang, Y. (2023). Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking-A review. Food Hydrocolloids, 135, article number 108123. doi: 10.1016/j.foodhyd.2022.108123.
Sun, X., Wu, S., Li, W., Koksel, F., Du, Y., Sun, L., Fang, Y., Hu, Q., & Pei, F. (2023). The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review. Food Hydrocolloids, 135, article number 108212. doi: 10.1016/j.foodhyd.2022.108212.
Torres-Gallo, R., Durán, R., García-Camargo, J., Morales, O., Acevedo, D., & Tirado, D. F. (2021). Pasting and dough rheological properties of ackee (Blighia sapida) aril flour: A contribution to the search for wheat flour substitutes. International Journal of Food Science, 2021(1), article number 5526912. doi: 10.1155/2021/5526912.
Venturi, M., Cappelli, A., Pini, N., Galli, V., Lupori, L., Granchi, L., & Cini, E. (2022). Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods. LWT, 153, article number 112500. doi: 10.1016/j.lwt.2021.112500.
Wang, Z., Ma, S., Sun, B., Wang, F., Huang, J., Wang, X., & Bao, Q. (2021). Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. International Journal of Biological Macromolecules, 177, 474-484. doi: 10.1016/j.ijbiomac.2021.02.175.
Wu, L., Wei, W., Chen, Z., Shi, X., Wang, D., Chen, X., & Ni, B. (2023). Medium chain fatty acids production from anaerobic fermentation of food wastes: The role of fermentation pH in metabolic pathways. Chemical Engineering Journal, 472, article number 144824. doi: 10.1016/j.cej.2023.144824.
Xi, J., Zhao, Q., Xu, D., Jin, Y., Wu, F., & Xu, X. (2021). Effect of dough kneading time on Chinese steamed bread quality and volatile compounds. Food Bioscience, 43, article number 101323. doi: 10.1016/j.fbio.2021.101323.
Yang, Y.-L., Guan, E.-Q., Zhang, L.-L., Li, M.-M., & Bian, K. (2022). Mechanical action on the development of dough and its influence on rheological properties and protein network structure. Food Research International, 158, article number 111495. doi: 10.1016/j.foodres.2022.111495.
Yaregal, Z., Baye, K., & Solomon, W.K. (2022). The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite. Clinical Nutrition ESPEN, 52, 68-77. doi: 10.1016/j.clnesp.2022.10.002.
Yazar, G., & Demirkesen, I. (2023). Linear and non-linear rheological properties of gluten-free dough systems probed by fundamental methods. Food Engineering Reviews, 15, 56-85. doi: 10.1007/s12393-022-09321-3.
Zhao, Q., She, Z., Hou, D., Wang, J., Lan, T., Lv, X., Zhang, Y., Sun, X., & Ma, T. (2024). Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread. International Journal of Biological Macromolecules, 258, article number 128920. doi: 10.1016/j.ijbiomac.2023.128920.
