INDIAN JOURNAL OF PURE & APPLIED BIOSCIENCES

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Archives

Archives - 2019 /Volume 7, Issue 3

Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019 , Volume 7, Issue 3
Page No. : 397-404
Article doi: : http://dx.doi.org/10.18782/2320-7051.7556

Impact of Pressure Change during Bread Dough Mixing and Impact on Bread Properties

Harsha VARAYIL1,2, Catherine LOISEL2, Antony OGE2, Eloise RIBETTE-LANCELOT2, Joran FONTAINE3, Jose CHEIO3, Binod Kumar Yadav1, and Alain LE-BAIL2*

1NIFTEM, Thanjavur, India
2ONIRIS UMR GEPEA CNRS 6144, BP 82225,44322 Nantes - France
3VMI, St Hilaire de Loulay, 85600 - France
*Corresponding Author E-mail: alain.lebail@oniris-nantes.fr
Received: 7.05.2019 | Revised: 2.06.2019 | Accepted: 9.06.2019

 ABSTRACT

Bread dough mixing is a key step in bread making process. Experiments were carried out to study the impact of pressure change in the overhead space of the dough mixer during dough mixing with a spiral dough mixer equipped with temperature and pressure control. Three pressure levels and spiral tool speed conditions were used, which were 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.

Keywords: Bread dough, Pressure mixing, Porosity, Baking.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2320-7051.7556

Cite this article:

Varayil, H., Loisel , C., Oge, A. , Ribette-Lancelot, E., Fontaine, J., Cheio, J., Yadav, B. K., and Le-Bail, A., Impact of Pressure Change during Bread Dough Mixing and Impact on Bread Properties , Int. J. Pure App. Biosci. 7(3): 397-404 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7556




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