Discrete diffusion in multistage mixing of dough with anisotropic internal structure

Abstract

Dough making is a very critical stage of bread baking, largely, due to complex processes taking place thereupon. Key issues, undoubtedly, include a uniform distribution of liquid components over a generally anisotropic structure of the dough. Most solutions to the problem of uniform distribution of non-Newtonian liquids – protein-fat components of the dough, are based on the idea that the internal structure of particles is isotropic. However, it is not true in all cases. Some researchers have proved that distribution of fat components of different layers varies while the matter is being formed. A reason for it is a certain orientation and denser packing of protein molecules in the layers closer to kneading blades, which, naturally, means that the internal structure of different layers varies, too.