Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade

Abstract

Corresponding author:Vitalii Rachok E-mail: RachokV3478@gmail.com DOI: 10.24263/2310-1008-2017-5-1-14 Introduction. It was considering consider the question of mixing the yeast dough with the variable speed of rotation of the working element and the different humidity of the dough.Materials and methods. The research was carried out by measuring the power and other parameters of kneading and recording the results in the form of pharynograms. Flour, water, salt and yeast blend was placed in a stirring chamber and recorded the torque and the corresponding technological parameters. The mixing of the yeast dough took place for 20 minutes for the rotational speed of the working element from 20 to 140 turns per minute and at different humidity levels of the dough in the range from 40,3% to 44,3%.Results and discussion. There have been stages of mixing the yeast dough investigated. The influence of reinforced mechanical processing on the yeast dough was studied. It has been established that with increasing the frequency of rotation, the time required for mixing the components decreases. At dampness of a dough 44,3% at any speed of a rotation, in a range from 20 to 140 rpm. After intensive mechanical treatment of the yeast dough with a rotational speed of 60 to 140 rpm, it is required on its own batch of dough at different humidity, ranging from 40 to 60 seconds. Time is required for the third stage of kneading (dough plasticization), for the dough humidity of 40,3-42,4% ranges from 160 to 180 seconds for the rotational speed of 60-80 revolutions per minute.The required, fine-grained and uniformly distributed porosity (the number of portions of 4500-4800 pieces) is observed in the intensive process of mixing the yeast dough for the rotational speed of the working body of 60 revolutions per minute. The highest porosity indices in the finished product for the parameters of the technological process of the rotational speed (n = 60 rpm), the moisture content of the yeast dough (H = 44,3%) under the given conditions, the porosity of the finished product (P = 70%) reaches the maximum values.Conclusions. The yeast dough mixing process should be carried out at relatively high turns of the working element 60-80 rpm, so the humidity in the specified ranges (40,3-44,3%) will not significantly affect the process, the gluten macromolecule under the influence of internal stresses, arising in the dough, are partially destroyed, but due to the internal restructuring of the structure are restored again, and the gluten turns out to be elastic.