DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL
Mailybayeva E. Imanbayev A. Yessirkep G. Mussayeva S. Shingissov A.
2022Technology Center
Eastern-European Journal of Enterprise Technologies
2022#3Issue 11-11731 - 38 pp.
This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products. When organoleptically assessing the consistency of the dough, it is difficult to accurately determine its rheological properties while maintaining the mass of water and its intensity at a constant level of the mass of the kneaded dough, considering the processed flour. However, our proposed procedure can solve these problems. According to the results obtained, it was experimentally found that the nature of changes in the specific intensity of dough kneading, which contributed to obtaining the best quality bread at a kneading body rotational speed of 150 rpm, is optimal. The dough kneading intensity leads to a reduction in the kneading time from 290 s at nm=60 rpm to 90 s at nm=240 rpm. The optimal duration of dough kneading was 124 s. The results make it possible to determine the water absorption capacity of flour in the production of bakery products, considering its baking properties and dough recipe, and, accordingly, the optimal moisture content of the dough
Deformation , Dispersion , Dough , Elasticity , Force , Kneading machine , Organoleptic , Procedure , Rheology
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Department of Food Technology, Processing Industries and Biotechnology, M. Kh. Dulaty Taraz Regional University, Tole bi str.,40, Taraz, 080000, Kazakhstan
Department of Technology and Safety of Food Products, Department of Technology and Food Safety, Mukhtar Auezov South Kazakhstan University, Tauke Khan str.,3, Shymkent, 160012, Kazakhstan
Department of Technology and Standardization, Kazakh University of Technology and Business, Pushkina str.,166/8, Nursultan, 010000, Kazakhstan
Department of Food Engineering, Department of Technology and Food Safety, Mukhtar Auezov South Kazakhstan University, Tauke Khan str.,3, Shymkent, 160012, Kazakhstan
Department of Technology and Food Safety, Mukhtar Auezov South Kazakhstan University, Tauke Khan str.,3, Shymkent, 160012, Kazakhstan
Department of Food Technology
Department of Technology and Safety of Food Products
Department of Technology and Standardization
Department of Food Engineering
Department of Technology and Food Safety
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