dough rheology ppt.pptx

rheology

1. RHEOLOGY OF DOUGH BY: SWETA PANDEY B.VOC. (FOOD PROCESSING AND TECHNOLOGY) SEM-5th

2. Introduction Importance of dough rheology is well recognized in predicting and controlling the quality of baked products. Variation in the elastic and viscous behaviour of different wheat flour dough is considered as key quality factors in bakery applications. There are various equipment like farinograph,extensograph and mixograph that the mechanical properties of wheat flour dough play important role in handling properties of dough during processing and in the quality attribute of finish products.

3. contents Rheology Rheological behaviour and development of dough and gluten Rheological measurements of dough Farinograph Mixograph Alveograph Amylograph Brookefield viscometer Conclusion

4. Rheology Rheo -to flow Logos-science Ology -the study Is the study of the flow of materials that behave in an interesting or unusual manner. A fluid is a substance that deforms continuously under the action of a shearing force.

5. Rheological behavior and development of dough and glutin

6. Rheological measurements of dough Rheometer : The rheometer is frequently used in determining the viscoelastic properties 0f dough.

7. Farinograph so that the resistance of the dough to aHow : Utilizes a high speed mixer that is designed constant mechanical shear is measured. This measurement is transferred to an oscillating dynamometer and recorded on paper in the form of graph.

8. Principle Fill your flour/water suspension into the heated measuring mixer where it is subjected to a defined mechanical stress by the rotating mixer blades which are driven by a motor, carried in a pendulum bearing. The resistance of dough against the blades, which depends on the viscosity of the dough causes an opposite deflection of the motor housing. This deflection is measured as torque and recorded and plotted on-line as a function of time in a clear color diagram.

9. Farinograph Arrival Time The time required for the curve to reach the 500 BU line after the mixer has started and the water has been added.

10. Testing of gluten flour Weak gluten flour Strong gluten flour

11. Mixograph The mixograph test quickly analyzes small quantities of flour for dough gluten strength wheat breeders uses mixograph results to screen early generation lines for dough gluten strength . Flour water absorption measured by the mixograph often serves as bake absorption in bread baking tests. The mixograph test measure and records the resistence of it dough to mixing with pins.

12. Mixograph Graph Equipment

13. Alveograph the alveograph test provide results that are common specification used by flour millers and processer to insure a more consistent process and pdt . The alveograph is well suited for measuring the dough characterstics of weak gluten flour with low P value (strength of gluten) and long L value (extensibility ) is preffered for cake for other confectionary pdt . W value is area under the curve

14. Amylograph A recording viscometer that is used to determine the effect of alpha amylase on the viscosity of flour slurry as a function of temperature Provide very useful information about starch cooking characterstics It direct measure of texture

15. Brookefield viscometer Measures the thickness or viscosities of dispersion, such as flour slurries A measure of liquid texture.

16. Conclusion Rheology is most unique form the point of material science as they have complex behaviour .Rheological studies are conduct to determine this properties using various suitable testing method and equipment .the correlation studies on rheological properties of dough and gluten with the baking performance of the end product.