effect of different mixing processes on dough extensional rheology and baked attributes

• Published in: Journal of the science of food and agriculture Vol. 90; no. 12; pp. 2098 - 2104
• Main Authors: Ktenioudaki, Anastasia, Butler, Francis, Gallagher, Eimear
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.09.2010; Wiley; John Wiley and Sons, Limited
• Subjects: baking; baking quality; biaxial extension; Biological and medical sciences; Bread; Cereal and baking product industries; Cooking - methods; dough; dough development; dough mixing; dough rheology; energy use and consumption; extensibility; Flour; Food industries; food processing; food processing equipment; food processing quality; Food science; Fundamental and applied biological sciences. Psychology; loaf volume; loaves; mixing; mixing speed; Physical properties; rheological properties; Rheology; Studies; Triticum - chemistry; Viscosity; volume; wheat flour; Extension; Mixing; dough mixing; Wheat flour; Mixing process; Cereal product; Dough; dough rheology; biaxial extension; Baking; Rheological properties
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.4057

BACKGROUND: Mixing is a significant part of the breadmaking process and is responsible for the development of the essential structure that will facilitate gas retention during proofing and the early stages of baking. The main objective of this study was to examine whether the dough extensional rheological and baking properties were affected from different mixers and energy inputs during mixing.RESULTS: It was found that extensional properties in uniaxial and biaxial extension were affected by the mixing equipment used and by the energy input used. Doughs mixed using a Farinograph had higher maximum resistance to uniaxial extension, higher P value and lower biaxial extensibility (Alveograph) and higher biaxial extensional viscosity than doughs mixed in a Stephan mixer (P < 0.01). The energy input was specific to each type mixing equipment and affected the biaxial extensional viscosity. Also, higher loaf volumes were achieved when higher energy inputs were used, whereas other baking properties were not affected.CONCLUSION: Altering the mixing equipment and the mixing speed affected the rheological properties of dough. Dough development during proofing as well as loaf volume was affected by the energy input levels and was increased by increasing the energy input and therefore the mixing time. Copyright