INTERNATIONAL JOURNAL OF PURE & APPLIED BIOSCIENCE

ISSN : 2320-7051

  • No. 772, Basant Vihar, Kota

    Rajasthan-324009 India

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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 3
First page : (397) Last page : (404)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7556

Impact of Pressure Change during Dough Mixing and Characteristics of Bread under High Pressure

Harsha Varayil, Binod Kumar Yadav* and Alain Le-Bail

Professor and Head, Liaison Office, Guwahati, Indian Institute of Food Processing Technology
(Ministry of Food Processing Industries, Government of India)
*Corresponding Author E-mail: binodkyadav@iifpt.edu.in
Received: 7.05.2019 | Revised: 2.06.2019 | Accepted: 9.06.2019  

 

 ABSTRACT

Experiments were carried out to study the impact of pressure change during dough mixing with a spiral dough mixer with the possibility of controlling the temperature. Three pressure and spiral tool speed conditions were used in this experiment: 50, 250 and 500 mbar and 100,150 and 200 RPM respectively. The objectives were to understand the effect of pressure and tool speed on dough during kneading in order to optimize dough kneading conditions. The results showed that dough aeration was proportional to the number of rotations of the spiral tool. Higher pressure and higher-speed mixing reduced the time to reach maximum power (tPEAK) means duration of mixing can be reduced. Bread specific volume, porosity fraction and pore size distributions were analysed for a better understanding of the impact of high pressure on bread quality.

Key words: Bread dough, Pressure mixing, Porosity, Baking.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Varayil, H., Yadav, B. K. and Le-Bail, A., Impact of Pressure Change during Dough Mixing and Characteristics of Bread under High Pressure, Int. J. Pure App. Biosci.7(3): 397-404 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7556




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