Constructive and technological methods of intensification of kneading and improving the quality of bread
https://doi.org/10.20914/2310-1202-2019-1-232-237
Abstract
Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations of protein substances and changes in the properties of starch occurred. These changes cause accelerating the process of dough maturation and improvement of the bread quality in terms of specific volume, porosity structure and compressibility of the crumb. At the end of the dough kneading, a homogeneous elastoplastic capillary-porous mass containing flour, water, yeast and other components is formed and physical, colloidal, microbiological and enzymatic processes actively proceed in it. At the kneading stage, rheological properties of the dough are formed, on which the intensity of the fermentation process, the behavior of the dough during cutting depends. In the scientific and technical literature, there is absent the common point of view on the question about ways to intensify the process of dough kneading. The following parameters are mainly considered in various combinations: the geometric shape of the kneading machine capacity, the shape of the kneading blades and their location, the speed of the working body, the frequency of mechanical action on the kneading mass, the control of the test temperature. Methods of the complex intensification of the kneading process, based on the relationship of the main kneading machine parameters and changes in the rheological properties of the dough, are practically not considered in the scientific literature. One of the ways to intensify the process of dough kneading is the using of reinforced machining treatment. In the application of reinforced mechanical treatment the hydration capacity of the gluten increases, as a result, the water absorption by dough is increased by 1.0 to 1.5 %, which improves its rheological properties, quality and yield of bread.
About the Authors
G. O. Magomedov
Voronezh state University of engineering technologies
Russian Federation
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
V. L. Cheshinsky
JSC “Russian food company”
Cand. Sci. (Engin.), chairman of the board, , , Krzhizhanovsky str., 6 Moscow, 117292, Russia
Cand. Sci. (Engin.), chairman of the board, , , Krzhizhanovsky str., 6 Moscow, 117292, Russia
J. N. Trufanova
Voronezh state University of engineering technologies
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
M. G. Magomedov
Voronezh state University of engineering technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
V. A. Isaev
Voronezh state University of engineering technologies
graduate student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
graduate student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Magomedov G.O., Cheshinsky V.L., Trufanova J.N., Magomedov M.G., Isaev V.A. Constructive and technological methods of intensification of kneading and improving the quality of bread. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):232-237. (In Russ.) https://doi.org/10.20914/2310-1202-2019-1-232-237
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