Correlating dough elastic recovery during sheeting to flour analyses and rheological properties

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dc.contributor.author Ren, Danqiu
dc.date.accessioned 2007-10-15T19:49:06Z
dc.date.available 2007-10-15T19:49:06Z
dc.date.issued 2007-10-15T19:49:06Z
dc.identifier.uri http://hdl.handle.net/2097/403
dc.description.abstract In commercial bakeries, the baker expects to get the same bread loaf, including weight and size, after sheeting the same size dough piece. Doughs made from different flours have different elastic recoveries to a great extent, which has an effect on the dough’s size and density. Products made from differently elastic doughs can’t have the same shape and height. Weight may also be affected. The dough rheological behaviors of five flours and their blends having different chemical and physical properties were measured as were changes in thickness and snapback (thickness of the machined dough sheet relative to the roll gap) immediately following sheeting. Dough snapback was determined to be a function of both processing parameters, reduction ratio, and dough rest time, as well as different flour properties. The predication equation for dough snapback is based on multiple flour properties and sheeting conditions. Among the variables, Mixograph work, reduction ratio, and dough rest time were the main factors affecting the elastic characteristics of the doughs. Minimum snapback occurred with the weakest flour experiencing the longest rest time and the smallest reduction ratio. A 7-factor equation was found to be robust to predict the snapback of several flours, by combining Mixograph work, reduction ratio, dough rest time, Mixograph peak height and mixing time, Alveograph P/L, and protein content. en
dc.language.iso en_US en
dc.publisher Kansas State University en
dc.subject Dough en
dc.subject rheological properties en
dc.subject sheeting en
dc.subject elasticity en
dc.subject snapback en
dc.title Correlating dough elastic recovery during sheeting to flour analyses and rheological properties en
dc.type Thesis en
dc.description.degree Master of Science en
dc.description.level Masters en
dc.description.department Department of Grain Science and Industry en
dc.description.advisor Jon M. Faubion en
dc.description.advisor Charles E. Walker en
dc.subject.umi Agriculture, Food Science and Technology (0359) en
dc.date.published 2007 en
dc.date.graduationmonth December en


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