Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

Фiзико-хiмiчнi процеси, що розвиваються в масi компонентiв тіста при його виготовленні

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Е. Bayramov
A. Nabiev

Анотація

Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality of the dough and finished products depend on how the working element of the dough mixer acts on the dough during its mixing and structure formation. During the formation of the dough structure, physicochemical processes of a very diverse nature develop. These processes, under the influence of the kneading element, clearly manifest themselves both when the dough structure is destroyed and when it is restored. The degree of destruction and restoration of the dough structure, its orderliness also depend on the properties of the components of the dough. During dough-mixing, in the conditions of mechanical action of the working element, flour and water play a specific role. Besides, important components are salt, yeast, sugar, and fats, if the latter two are provided for by the recipe. It should be noted that the optimum course of physicochemical processes in dough during its mixing, and, further on, of bread production processes depends on the ratio of flour and water. The scientific literature does not adequately describe the essence of the physicochemical processes developing in the mass of components during mixing and dough formation, that is why it is difficult to form theoretical aspects of this issue. In this article, physicochemical processes developing in the mass of components during dough-mixing are examined and detailed. We have shown that these processes include, in particular, swelling, dissolving, passing of flour polymers into a solution, their destruction, heat generation in the dough mass, etc. By regulating these processes, you can get dough with predetermined physical properties and, accordingly, bread of the desired quality. Though the article is but an overview, it is of practical interest. The above explanations expand knowledge about the physicochemical processes developing in the mass of components during mixing dough, allow improving or creating innovative dough-making technologies and design the working elements of dough-mixers.

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Як цитувати
BayramovЕ., & Nabiev, A. (2019). Фiзико-хiмiчнi процеси, що розвиваються в масi компонентiв тіста при його виготовленні. Food Science and Technology, 13(3). https://doi.org/10.15673/fst.v13i3.1451
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини

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