THEORETICAL ASPECTS REGARDING THE PREPARATION PROCESS OF HARD DOUGH PRODUCTS
Journal Title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING - Year 2017, Vol 0, Issue 1
Abstract
Wheat flour is one of the most important food materials worldwide. Huge amounts of bakery products including bread, pasta, noodles, cakes, biscuits and pastries are consumed by people every day. Dough is a multicomponent system composed mainly of proteins, lipids, carbohydrates, water and air. The fermentation process begins at the time of products kneading and continues with the subsequent technological operations and the first part of baking. In practice, through fermenting the dough is understood the fermentation period from kneading to division. The basic step in breadmaking is combining water with wheat flour and then kneading the mixture to form viscoelastic dough. Rheological properties of dough are very important in bread baking quality. Knowledge of the rheological behavior of bread dough is very important to understand mechanical properties of the dough and control finished products. The purpose of this paper was to present two models used to predicate dough rheology such as Maxwell and Kelvin-Voigt and also Large Amplitude Oscillatory Shear (LAOS) Test mode.
Authors and Affiliations
Mariana Munteanu, Gheorghe Voicu, M. E. Stefan, Bianca Zabava, Irina Istrate, Mirela Dinca
Keywords
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