Modelling of dough formation process and structure evolution during farinograph test

Abstract

Summary Dough formation process is a relevant step in cereal goods manufacturing, as in this stage the material develops its mechanical properties. Dough structure formation is promoted by mechanical energy transfer from the mixer blades to the sample, affecting flour hydration and gluten network formation kinetics. This paper reports a model of dough formation process during a farinograph test, accounting for all relevant physical phenomena: wheat particles hydration, gluten network formation, evolution and (eventually) disruption as effect of mixing energy. Results of the model are in terms of network strength and connectivity evolution, and a qualitative agreement was found with typical farinograph results. This allowed to employ the model to study the effect of the flour's physical properties on the empirically defined (but employed as industrial standards) farinograph outputs. Therefore, simulation results allowed to gain a physical insight of the technological parameters from a farinograph test.

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

“…1900 FU. Such high rheological activity of these fibres may have been largely dependent on their rapid hydration rate, which increases together with a decreasing diameter of hydrated particles (Migliori and Correra 2013). In turn, fibres with the largest particles, i.e.…”

“…The method consists in measurement of dough consistency (C) in the function of the mixing time (t). The C values, although expressed in farinograph units (FU), are proportional to the magnitude of the torque of the stirrer arm, which balances the resistance of dough to shear stress (Migliori and Correra 2013). Changes in the consistency C(t) presented in the graphic form are called a farinograph curve or a farinogram.…”

“…This type of farinograms are often yielded when dough is produced from a blend of several wheat flour types differing in both physical parameters, e.g. water diffusivity and flour particle size (Migliori and Correra 2013), and chemical composition, in particular the content of HMW glutenins (Hammed et al 2015). Some of health-promoting additives can also dramatically alter the rheological behaviour of bread dough by influencing hydration and conformational changes in gluten proteins.…”

Mixing properties and rheological characteristics of dough used to make potato‐cereal soft wraps

“…The overall shapes of the dough mixing torque curves (Fig. ) are similar to those of traditional bread dough (Mani et al ., ; Migliori & Correra, ). The first 2 min of dough formation for cv.…”

“…Saturna (water content of 78.7 g/100 g) and the Scandinavian cultivar (water content 78.0 g/100 g). (Mani et al, 1992;Migliori & Correra, 2013). The first 2 min of dough formation for cv.…”