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Study on the Effect of Kneading Dough's Process to Dough Quality

Author: AiYuZuo
Tutor: WangChun
School: Henan University of Technology
Course: Of Food Science
Keywords: dough wet gluten process quality
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Type: Master's thesis
Year: 2013
Downloads: 115
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Abstract


This subject was to research the effect of kneading dough’s process to dough quality,mainly to the dough’s moisture content, rheological properties and color, the wet glutencontent and properties of the dough. It found out the change regular pattern. At the same time,it preliminarily discussed on the effect of kneading dough’s process to the properties of doughstructure and enthalpy change.It researched the effect of kneading dough’s process to the dough’s moisture content,rheological properties and color. Water addition had the greatest effect on dough’s rheologicalproperties, stirring time, water temperature, water variety had the greater effect, the number ofadding water had the smallest effect. Water addition, stirring time had the greatest effect ondough’s color, water temperature, water variety had the greater effect, the number of addingwater had the smallest effect. The hydration of the dough had a great effect on dough’srheological properties and color. Usually rheological properties and color of the doughcompletely hydrated were better than the dough’s incompletely hydrated. In addition, theactivity of polyphenol oxidase in dough also had effect on the color of the dough.It researched the effect of kneading dough’s process to the wet gluten content andproperties of the dough. Water addition, stirring time had the greatest effect on the wet glutencontent of the dough, water temperature, water variety, the number of adding water had thegreater effect. Water addition, stirring time had the greatest effect on the wet gluten propertiesof the dough, water temperature, water variety had the greater effect, the number of addingwater had the smallest effect. The hydration of the dough had an effect on the wet glutencontent and properties of the dough. Usually the dough hydrated more completely, the wetgluten content was greater, the wet gluten properties was better. In addition, Wet gluten has itsbiggest expansion embellish temperature and the optimal forming pH, if it deviated from itsscope, it also had an effect on the wet gluten content and properties of the dough.Compared to the dough added water with one time and the dough added water of30℃,for the dough added water with several times and the dough added water of0℃, by extendingstirring time to achieve the same quality as the former was doesn’t work, it can be improvedby increasing water content, and water content was increased about one percent.It studied the effect of kneading dough’s process to the properties of dough structure andenthalpy change with infrared spectrum and DSC methods. The content of β-fold and corner structure of dough’s gluten protein were both high. The level change of every kneadingdough’s process could have a great influence on the content of β-fold. Different water has abig impact on the content of α-helix. The DSC curve of the dough only had an endothermicpeak. The hydration of the dough had a great effect on the dough’s enthalpy change, thedough hydrated more completely and more quickly, the dough’s enthalpy change value wassmaller. In addition, the bigger the water temperature, the smaller the dough’s enthalpychange value.

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