Effect of sugar on bread dough aeration during mixing
作者： L. Trinh , T. Lowe , G.M. Campbell , P.J. Withers , P.J. Martin
DOI: 10.1016/J.JFOODENG.2014.10.020
关键词: Population balance model 、 Pulp and paper industry 、 Aeration 、 Quantitative determination 、 Steady state 、 Mixing (process engineering) 、 Water aeration 、 Entrainment (chronobiology) 、 Chemistry 、 Chromatography 、 Sugar
摘要: The aim of this study was to understand better dough aeration and in particular determine how during mixing differs between sugar containing non-sugar through modelling X-ray tomography. Batches non-yeasted bread were mixed using both ‘plain’ ‘strong’ flours with systematically varying granulated caster formulations. A modified Tweedy 1-type mixer used headspace pressure controlled at various constant values steady state conditions. Pressure step-change experiments dynamics. population balance model fitted the data enable quantitative determination gas entrainment rate disentrainment coefficient. computed tomography studies uniaxial extensibility tests also conducted explore further results studies. This method enabled be response only one parameter. main effects increase coefficient and, a lesser extent, rate. combined effect these reduction content as increased.
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