E3S Web Conf.
Volume 112, 20198th International Conference on Thermal Equipment, Renewable Energy and Rural Development (TE-RE-RD 2019)
|Number of page(s)||8|
|Published online||20 August 2019|
Determination of extensibility for certain types of pretzels dough
Politehnica University of Bucharest, Faculty of Biotechnical Systems Engineering, Romania
* Corresponding author: email@example.com
Determination of pretzels dough is essential to analyse the technological process, the dough handling behaviour and properties of the finished product. In various processing steps such as kneading, dividing, shaping and baking the dough undergoes different mechanical deformation, including the extent, compression or shear. In the literature there are several methods for analysing these properties. These include empirical rheological methods, such as recording dough evolution during kneading, extensibility measurement or fundamental rheological methods. The study in this paper propose to investigate the behaviour of different types of test dough extensibility and make estimates of the values of the moment (time) and maximum force that wick dough is deformed to appearance of fracture. The maximum elongation of the dough wick is determined for the same values of its initial geometry as well as the other test parameters for two types of dough, one with a composition of 45% water, 10% oil and 45% flour, and another with a composition of 55% water, 10% oil and 35% flour. Preliminary results have found that a dough with more water has a greater tensile strength than the dough with the same amount of oil and less water.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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