Developing a procedure for controlling the rheological properties of dough during its kneading based on a parametric model

Abstract

This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products. When organoleptically assessing the consistency of the dough, it is difficult to accurately determine its rheological properties while maintaining the mass of water and its intensity at a constant level of the mass of the kneaded dough, considering the processed flour. However, our proposed procedure can solve these problems. According to the results obtained, it was experimentally found that the nature of changes in the specific intensity of dough kneading, which contributed to obtaining the best quality bread at a kneading body rotational speed of 150 rpm, is optimal. The dough kneading intensity leads to a reduction in the kneading time from 290 s at nm=60 rpm to 90 s at nm=240 rpm. The optimal duration of dough kneading was 124 s. The results make it possible to determine the water absorption capacity of flour in the production of bakery products, considering its baking properties and dough recipe, and, accordingly, the optimal moisture content of the dough

Development of a method for assessing the functioning of a grain product sub-complex using mathematical modeling

“…However, based on the use of agricultural production forecasting technology in [11] a methodology for evaluating the functioning of the grain product subcomplex has been developed. The article [12] presents the results of determining the risk assessment in production. A number of researchers emphasize the importance of using mathematical modeling by constructing smoothing functions that approximate the implementation data of a sample of large volumes.…”