Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Shehzad, Aamir; Chiron, Hubert; Valle, Guy Della; Lamrini, Bouchra; Lourdin, Denis

doi:10.1016/j.jfoodeng.2011.12.008

Cited by 32 publications

(25 citation statements)

References 30 publications

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“…As detailed by Shehzad et al (2012), mixing conditions were assessed by computing the final temperature increase from the initial value during texturing (DT, C), and the specific mechanical energy (E s , kJ/kg) from the mechanical power P m :…”

Section: Breadmaking Proceduresmentioning

confidence: 99%

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Bleis

Chaunier

Chiron

et al. 2015

Journal of Cereal Science

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Section: Breadmaking Proceduresmentioning

confidence: 99%

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Bleis

Chaunier

Chiron

et al. 2015

Journal of Cereal Science

Self Cite

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“…Furthermore, the mixing time affect the humidity retention capacity of the breads during storage. In literature (Zheng et al, 2000;Shehzad et al, 2012), some works pointed out that electrical consumption could be suitable to monitor the dough behaviour during the mixing step. Considering the importance of this step on bread production and the already seen effects of mixing time, further development should be oriented to the use of this parameter to attempt establishing the optimal mixing end.…”

Section: Discussionmentioning

confidence: 99%

Control of mixing step in the bread production with weak wheat flour and sourdough

Parenti¹,

Guerrini²,

Granchi³

et al. 2013

J Agricult Engineer

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Recently, several old Italian grain varieties have been reinstated, and the market seems to reward the breads made with these flours. Among such varieties, cultivar Verna appears to be interesting because the regular consumption of bread obtained by this variety and sourdough provides beneficial effects on human health such as the improving of the lipid, inflammatory, and hemorheological profiles. However, flours derived from Verna shows low technological performances. For example, the W value of these flours, obtained with alveoghraphic tests and considered as the commercial standard for the flour "strength" evaluation, is largely inferior than the W values of the commercial flour blends currently used in the bread making process. Moreover, the W values broadly change among the batches of Verna flours, whereas, usually, commercial blends are provided to bakeries with standard technological properties. Hence, these properties of Verna flour could lead to developed or overworked doughs and therefore to breads of worse quality. In addition, the previous mentioned large variability of flours from Verna can affect also the sourdough microbiota. For these reasons the composition and activity of the sourdough microorganisms should be controlled while the mixing process should be able to adapt to the different flour properties. Some works, in literature, report that monitoring the electrical consumption could provide useful information about the dough rheology, and this could be used to monitor the mixing step. In the present work the effect of different mixing times are evaluated on breads made with Verna flour type 2 leavened with sourdough. Tests were carried out at industrial scale in two different days. During the tests the electric consumption was monitored to highlight some features suitable for the mixing phase control. The breads were evaluated in terms of loaf volume measurement, crumb image analysis and losses of moisture content during storage. The results show that the composition of the sourdough microbiota and the mixing time affects the produced bread, especially when it is baked with low technological performance flours. Bread baked with an appropriate mixing time shows higher loaf volumes and lower water losses during storage.

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“…3). SME governs this transition as it reflects starch destructuring (melting and depolymerization during extrusion) (Barron, Della Valle, Colonna, & Vergnes, 2002) as well as, to a lesser extent, gluten network structuration in the dough (Shehzad, Chiron, Della Valle, Lamrini, & Lourdin, 2012). It is linked to viscous dissipation, such that as a first approximation, one can write:…”

Section: Basic Knowledge-based Models For the Design Of Solid Foam Cementioning

confidence: 99%

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Aceves-Lara

Athès

Buche

et al. 2018

Innovative Food Science & Emerging Technologies

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A B S T R A C TThis article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling to support multistakeholder decision-making, and the control of freeze-drying for ecodesign purposes. They tackle several challenges to modeling and knowledge engineering in food systems: capitalizing data and knowledge; structuring a shared vocabulary and domain knowledge in an ontology; formalizing viewpoints and contradictions from food-related debates; supporting multi-criteria decision-making.

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Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Cited by 32 publications

References 30 publications

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Control of mixing step in the bread production with weak wheat flour and sourdough

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

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