Flour dough development time

A further development from ADD methods is the use of spiral mixers by small bakers. These machines put energy into the dough less rapidly than the sort of mixer used in the Chorleywood process but a spiral mixer is less expensive and more versatile. The actual dough development time will always depend on the recipe, the flour improver and the flour but, for comparison, while a Chorleywood mixer will develop a dough in 2-5 min a spiral mixer will take 8-15 min. 

On the other hand rye flours contain 8% pentosans, which seriously restrict moisture uptake and dough development, as well as dramatically increasing power requirements in dough mixing. The use of a suitable pentosanase for rye bread products can have important advantages in decreased dough development time and power requirements, and yield a more moist, easily consumed bread. 

Notes MDDT = mixograph dough development time LV = loaf volume in a microbaking test using 10-g flour. 

Figure 11.7 Mixograph dough development time (top left), percent of flour pro-fein (fop righf), percenf of polymeric profein (boffom right), and percent of unex-fracfable polymeric profein (boffom leff) for near-isogenic lines of three varieties having either Glu-Dla (HMW-GS 2+12) or Glu-Dld (HMW-GS 5+10). (Gupta, R. B., and F. MacRitchie. 1994. Journal of Gereal Science 19 19-29.)...

Table 11.5 Protein Composition and Mixograph Dough Development Times for Flours from Lines Varying at Gli-Dl/Glu-D3...

Fig. 15.26. Farinogram. The following data are pertinent for quality assessment of flour A dough development time, B dough stability (dough consistency does not change), C decrease in dough consistency after a given time, here 12 min. FU farinogram units...

Determine arrival time, departure time, dough development time, dough stability, and mixing tolerance index of the following farinograph curve. In you opinion, what sort of flour is it What kind of products can you make with this flour ... 

The protein efficiency ratio (PER) of sesame seed protein is 1.86 (35). The PER value can be raised to 2.9 when sesame seed protein is supplemented with lysine (36). El-Adawy (37) added sesame products including sesame meal, sesame protein isolate, and protein concentrate to red wheat flour to produce flour blends. It was found that water absorption, development time, and dough weakening were increased as the protein level increased in all blends however, dough stability decreased. Sesame products could be added to wheat flour up to 16% protein without any detrimental effect on bread sensory properties. The addition of sesame products to red wheat flour increased the contents of protein, minerals, and total essential amino acids the in vitro protein digestibility also increased significantly. 

As the kneading energy moves away from the optimum, the dough becomes wetter, it starts to stick to trough walls and its gasholding ability drops (cf. 15.4.2.5 and Fig. 15.44, 14 and 5(5). Dough development of wheat flours requires close to double the kneading time of rye flours. 

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