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A small‐scale pressurised dough developer for the laboratory
Author(s) -
Mitchell T. A.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140406
Subject(s) - consistency (knowledge bases) , piston (optics) , texture (cosmology) , process engineering , constant (computer programming) , piston pump , mechanical engineering , materials science , environmental science , engineering drawing , computer science , engineering , artificial intelligence , hydraulic pump , physics , programming language , wavefront , optics , image (mathematics)
A laboratory dough developer of only 575 ml. capacity with its associated pressure pump, is described. A major advantage inherent in the design is that the conditions of operation such as pressure, temperature, developer work input and dough consistency may be altered independently. The pump is a constant‐pressure type in which pressure on the dough is applied and maintained through a piston actuated by compressed air. The prototype has produced bread of fine uniform texture in loaf sizes of 100–600 g. Minor improvements in the design are suggested.