Improvement of wheat dough structuring process

Abstract

The bakery industry plays a huge role in providing the Russian population with food. Bread in Russia has a special value and the range of bakery products is unusually wide. Continuously new types of baking products are developed. At the same time, production of traditional types of bread is preserved, without which food in Russia is difficult to imagine. Preservation of production, technology and composition traditions of bakery products can be considered as one of the national foundations. Kneading has a special place in the structuring process in the dispersed system, called dough, when as a result of the mechanical connection of fine particulate material - flour and liquid components in the form of emulsions or a true aqueous solution, an elastically elastic plastic capillary-porous rheological body with spatial gluten (protein) framework is formed. The purpose of the research: to study physical and mechanical features of the dough structuring, the effect of mechanical activation of water on the process of structure formation. Thermodynamic research method was applied. Structurometer ST-1 rheological device, conical plastometer of Rebinder and MX-50 moisture analyzer were used. It’s been established that mechanical activation of water immediately before the dough kneading allows reducing energy consumption for kneading by at least 30-40 %, increasing the dough elasticity, which improves the operation of the equipment for dough cutting and forming, improves rheological properties of bread, which ultimately affects its consumer properties and competitiveness.

Keywords

• wheat dough
• structuring
• water mechanical activation
• rheological parameters
• ultimate shear stress
• bread
• quality