Aeration During Bread Dough Mixing: I. Effect of Direction and Size of a Pressure Step-change During Mixing on the Turnover of Gas

N. L. Chin, P. J. Martin, G. M. Campbell

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

The aeration of bread dough during mixing has previously been modelled as a balance between gas entrainment and disentrainment into and out of the dough, from which the gas turnover time was determined. This paper tests this model by mixing dough in a high-speed Tweedy-type mixer which undergoes a pressure step-change midway through mixing. The volume of gas entrained in the dough following the pressure change was calculated from its density. The volume of gas entrained was found to reach a steady state much more quickly following a pressure step-decrease than an increase, appearing to signify gas turnover rates over twice as large. Thus, gas disentrainment was found to be enhanced following a pressure step-decrease in a manner not incorporated into the model. The size of the pressure step-decrease did not appear to affect the gas turnover time, but increasing the pressure step-increase size decreased the gas turnover times. The weak flour doughs exhibited higher gas turnover rates during mixing than the strong flour doughs, in both pressure step-change directions and at all step-sizes.

LanguageEnglish
Pages261-267
Number of pages7
JournalFood and Bioproducts Processing
Volume82
Issue number4
DOIs
Publication statusPublished - Dec 2004
Externally publishedYes

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bread dough
Bread
aeration
Gases
gases
Pressure
dough
Flour
flour
Direction compound
Air entrainment
mixers

Cite this

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abstract = "The aeration of bread dough during mixing has previously been modelled as a balance between gas entrainment and disentrainment into and out of the dough, from which the gas turnover time was determined. This paper tests this model by mixing dough in a high-speed Tweedy-type mixer which undergoes a pressure step-change midway through mixing. The volume of gas entrained in the dough following the pressure change was calculated from its density. The volume of gas entrained was found to reach a steady state much more quickly following a pressure step-decrease than an increase, appearing to signify gas turnover rates over twice as large. Thus, gas disentrainment was found to be enhanced following a pressure step-decrease in a manner not incorporated into the model. The size of the pressure step-decrease did not appear to affect the gas turnover time, but increasing the pressure step-increase size decreased the gas turnover times. The weak flour doughs exhibited higher gas turnover rates during mixing than the strong flour doughs, in both pressure step-change directions and at all step-sizes.",
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Aeration During Bread Dough Mixing : I. Effect of Direction and Size of a Pressure Step-change During Mixing on the Turnover of Gas. / Chin, N. L.; Martin, P. J.; Campbell, G. M.

In: Food and Bioproducts Processing, Vol. 82, No. 4, 12.2004, p. 261-267.

Research output: Contribution to journalArticle

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AB - The aeration of bread dough during mixing has previously been modelled as a balance between gas entrainment and disentrainment into and out of the dough, from which the gas turnover time was determined. This paper tests this model by mixing dough in a high-speed Tweedy-type mixer which undergoes a pressure step-change midway through mixing. The volume of gas entrained in the dough following the pressure change was calculated from its density. The volume of gas entrained was found to reach a steady state much more quickly following a pressure step-decrease than an increase, appearing to signify gas turnover rates over twice as large. Thus, gas disentrainment was found to be enhanced following a pressure step-decrease in a manner not incorporated into the model. The size of the pressure step-decrease did not appear to affect the gas turnover time, but increasing the pressure step-increase size decreased the gas turnover times. The weak flour doughs exhibited higher gas turnover rates during mixing than the strong flour doughs, in both pressure step-change directions and at all step-sizes.

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