Rheology and the Continuous Breadmaking Process

Abstract

Modern continuous breadmaking processes have evolved from a common aim-elimination of the lengthy conventional bulk fermentation needed to mature dough proteins. The various ways in which this has been achieved, based on mechanical development of the dough, are briefly traced and the rheological behavior of dough under intensive mixing conditions is discussed with particular regard to 'optimum development.' Aspects considered include mixer speed and geometry, rates of mechanical work input and total work levels applied to the dough. Rheological methods for the control of mechanical development and dough consistency are also reviewed, and a new computing dough mixer for research into mechanical development is described. Finally, the different indications of 'optimum' development obtained from recording mixers and from the tcsting of rested dough are discussed, and it is concluded that dough development is dependent on a complex relation between mechanical work and the action of chemical oxidiring and reducing agents.