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Mixing and Agitation in Food Processing
Published in Susanta Kumar Das, Madhusweta Das, Fundamentals and Operations in Food Process Engineering, 2019
Susanta Kumar Das, Madhusweta Das
The mostly used solid–liquid mixer in food processing is wheat dough mixer. The ultimate quality of bread (uniform porous structure and volume) largely depends on the proper mixing for gluten development. Dispersion of ingredients is also vital in bread and biscuit dough and cake mix. A particular way of mixing, namely ‘stretch and fold mechanism’, helps in the development of a protein network in the wheat dough through inter-molecular interaction and cross-linking in the presence of water. This helps in attaining a proper viscoelastic property in the dough for holding gas during proofing (for bread) or making sheet (for biscuit/snacks). Progressive change in viscoelastic property in dough mixing is recorded using a device like farinograph. It is a miniature industrial-scale dough mixer. This device consists of a pair of blades those make this ‘stretch and fold’ action on the mix and record the torque on the mixer blades. The readings from the farinograph determine the mixing time and water absorption by the flour. Large-capacity mixing devices used for preparation of bread/biscuit dough work with a similar action as stated.
Raw material variability in food manufacturing: a data-driven snack food industry case
Published in Production & Manufacturing Research, 2022
Brian A. Bourquard, Gemma Berenguer, Allan W. Gray, Paul V. Preckel
Flour reports: Each observation is for a truckload of flour and includes measurements of the moisture, protein, ash, and mixing tolerance index (MTI), as well as the supplier identifier (miller), the date of delivery, and bill of lading number. Moisture, protein, and ash are measured as percentages by weight. MTI is measured in Brabender Units using a farinograph; a device used to measure various characteristics of flour. MTI is a measure of how well flour can tolerate mixing, and lower numbers typically indicate higher quality and flour that produces dough that can be mixed longer without breaking down. In general, lower moisture and ash content, and higher protein content indicate higher-quality flour. Our flour data spans a longer period than the manufacturing process data and contains 1,686 total observations (1,619 complete observations after deleting observations with missing data) of flour deliveries between 1 August 2016 and 31 May 2017. Deliveries are made by three suppliers multiple times per day. Summary statistics of this data are reported in Table 2.
Influence of Ozonation on Cereal Flour Functionality and Dough Characteristics: A Review
Published in Ozone: Science & Engineering, 2021
Rajan Sharma, Arashdeep Singh, Savita Sharma
Short time exposure of wheat flour to ozone increased the strength of the dough while further treatment caused significant decline (El-Desouky et al. 2013) and peak time of dough development was also influenced (Chittrakorn 2008). Quality of dough obtained from ozonated wheat flour was evaluated in terms of stability, mixing tolerance, water absorption, arrival, departure and peak time and insignificant variation in all parameter except peak timing of the dough was noted; however, independent of the treatment time (H. P. Sandhu et al. 2011). Increased amount of water needed to make desirable dough suggested that ozonated wheat flour had high water holding capacity (H. P. Sandhu et al. 2011). In contrary, no variation in the water absorption of wheat flour was observed by M. M. Li, Guan, and Bian (2015), while influencing the development time, stability time and farinograph quality number. Formation of carboxyl groups due to oxidation of flour has already been attributed to enhanced hydration ability of starch granules in the flour (Farley and Hixon 1942). Ibanoglu (2002) and Mendez et al. (2003) reported no significant change in the extensibility, dough strength, and breadmaking properties of wheat flour after ozone treatment. However, ozonation improved viscoelasticity, which contributes to better rheological profile and stability of the dough, as a result of oxidation of the -SH groups to form disulfide linkages (M. Li et al. 2012) while lower dough strength at elevated levels of ozone treatment might be due to over oxidation and depolymerization of proteins and amino acids (Zhu 2018). No variation in the consistency of the ozonated dough during farinograph test was found (Naito 1990), while increase in the resistance to extension was also noted in wheat flour. Authors further reported decrease in -SH intramolecular interaction by 30% and increase in S-S by 5% after ozone treatment indicating oxidation as the major reason to cause this change in dough rheology. El-Desouky et al. (2013) and Violleau, Pernot, and Surel (2012) also confirmed decrease in the extensibility and increase in the resistance to extension after ozonation of wheat flour. Authors observed increment in the gluten strength (W) and P/L (P-toughness and L-extensibility) values after treatment. Ozonation of wheat flour changed the mixolab properties of dough (Mei et al. 2016) as C2 values which represent protein properties showed a decreasing trend with elevation of ozone treatment. C3 and C5-C4 values indicating starch gelatinization and retrogradation properties were also altered with varying degree of ozonation. Toughness of dough signifying the maximum pressure needed for dough expansion, increased after treatment (F. Trombete et al. 2016). Obadi et al. (2016) reported that ozone treatment of wheat flour enhanced the storage modulus (G′) and viscous modulus (G′′) of gluten and glutenin protein fractions responsible for dough formation.