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Performance of mechanically developed dough in pita bread production
Author(s) -
MIZRAHI SYLVIA,
MIZRAHI S.
Publication year - 1988
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.1365-2621.1988.tb00551.x
Subject(s) - absorption of water , mixing (physics) , oxidizing agent , food science , wheat flour , pulp and paper industry , materials science , chemistry , composite material , engineering , physics , organic chemistry , quantum mechanics
Summary The feasibility of adapting a mechanical dough development process, using a high speed mixer (Tweedy‐35), to pita bread production was studied ‘on line’ at a commercial, traditional pita bakery. A satisfactory pita bread was produced from a mechanically developed dough under the following conditions: work input 5.5 Whr/kg dough (mixing time 2 min), 3% yeast, 55% water absorption, dough temperature 30°C, no oxidizing agents and intermediate proofing (between mixing and dividing) of 10 min. The advantages of the mechanical over the conventional process were: increase in water absorption by 10%, which brought about a proportional gain in product yield per unit weight of flour; and reduction in holding floor time from 40–60 min to 12 min. The baking performance of the pita bread under different controlled conditions gave insight into the mechanisms involved in the baking process, especially the relationship between dough mechanical properties and heat transfer during baking.