Premium
Studies on mechanical factors affecting dough development *
Author(s) -
HEAPS P. W.,
WEBB T.,
EGGITT P. W. RUSSELL,
COPPOCK J. B. M.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01323.x
Subject(s) - rheology , work (physics) , food science , wheat flour , materials science , mathematics , composite material , chemistry , mechanical engineering , engineering
Summary. Doughs of wheat flour, salt and water have been mixed at various rates and to various levels of mechanical work input. Rheological tests have confirmed that there exists a definite level of work input which gives maximum dough development for any one flour; the results suggest, moreover, the existence of an optimum rate of work input for producing the most stable dough and the best bread. Baking tests have been used to relate the rheological parameters of the doughs with their baking performance.