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Communication Dans Un Congrès Année : 2019

Studying dough behaviour by implementing different formulations and processing conditions during bread making process

Résumé

Current study was designed to study the dough behaviour during bread making process and to assemble the existing knowledge on available models in order to develop new and innovative Basic Knowledge Models (BKM) for controlling dough formation and baking. Nine different formulations were optimised, with products varying from pan bread to sweet dough (brioche) were developed and mixed in a spiral mixer at a speed varying from 80-160 rpm, for maximum duration of 15 min. The specific mechanical energy Es delivered, and the dough temperature Td were continuously observed and varied from 30 to 42 kJ/kg and from 24 to 27 ºC, respectively. The evolution of porosity (≤ 0.80) and stability curves, which were determined through video image analysis for 180 min, indicated that the dough stability (0.48-0.75) is more influenced by dough rheological properties. Likewise, effect of dough formulation on thermo-viscoelastic behaviour (small deformation) was evaluated by dynamic mechanical analysis (DMA) and variations of the ratio, of maximum (100 ºC) to minimum elastic modulus (70 ºC), was interpreted with relation to gluten development which ranged between 13-28. In this regard, lubricated squeezing flow analysed the bi-extensional properties at large deformation which demonstrated that the variation in ingredients significantly influences the flow curves and strain hardening index. A specific protocol was developed to determine the dough stickiness, where the presence of butter and eggs influenced the dough adhesiveness. These experimental results will be applicable to other kinds of dough during preparation of different bakery products. The scientific results will also be compared with those obtained by the baking experts, thus enabling us to extend the industrial know-how and professional knowledge.
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Dates et versions

hal-04575262 , version 1 (14-05-2024)

Identifiants

  • HAL Id : hal-04575262 , version 1

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Aamir Shehzad, Laurent Chaunier, Hubert Chiron, Guy Della Valle, Denis Lourdin, et al.. Studying dough behaviour by implementing different formulations and processing conditions during bread making process. 30th All Pakistan Food Science Conference & Food and Nutrition Expo, Pakistan Society of Food Scientists and Technologists, Pakistan, Dec 2019, Lahore (Pakistan), Pakistan. ⟨hal-04575262⟩
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